Where seasonal meets delicious ♡  


Food lover, food blogger, loves to cook for friends and family and specially for Mr Petite Cheffe!

If you’re into cooking and might think it’s too tough and messy, this blog is for you! Enjoy the easy, healthy seasonal recipes! Coming your way 3 times a week! A large choice of vegetarian recipes, dinner and lunch ideas, desserts and How-to recipes, all video illustrated! So enjoy cooking and bon appétit!


Cauliflower Gratin

 Cauliflower Gratin

Cauliflower is like that one shy person that kind of melds into the crowds at a party. It doesn’t have the striking color of a carrot, nor the great reputation of broccoli. However, once you get to know cauliflower a little better, you’ll soon discover its true value.

Let’s give it some deserved attention, shall we? With this heartwarming dish that is easy and quick to make! It is vegetarian friendly too! So do enjoy it on your meatless Mondays. Enjoy it as an accompaniment or as a stand alone dish, it is savory and quite filling!



  • 1 medium cauliflower
  • 4 potatoes
  • 15cl whipped cream
  • 15cl milk
  • 1 egg
  • Nutmeg
  • Salt & pepper 
  • 50g Comté cheese (grated)
  • Breadcrumbs

How to Make It

Step 1

Pre-heat the oven to 200°C

Step 2

Start by peeling off the leaves around the cauliflower and chopping off the florets, wash and set aside

Step 3

Peel, wash and chop the potatoes into cubes

Step 4

Cook the cauliflower and potatoes in boiling water for 15 minutes. I usually place them into a basket making it easier to remove them at the end of the cooking time

Step 5

In the meantime, prepare the batter by mixing together the egg, milk and cream. Season with salt, pepper and nutmeg and set aside

Step 6

Once the vegetables have cooked, strain them and place them into an rectangular oven plate (a lasagne plate) pour the batter, add the grated cheese evenly to cover the surface of the dish and finally sprinkle with some breadcrumbs

Step 7

Bake for 30 minutes and enjoy straight out of the oven!


Did you know that ?

Cauliflower can be used as a rice replacement! Riced cauliflower has similar consistency to actual rice, is cheap and easy to make, and has a higher nutrient density.

Cauliflower (as the name suggests) is actually the flower buds of the plant.
More specifically, it’s a cluster of immature flower buds, known as a curd.

Cauliflower-colorsCauliflower Comes In 4 Different Colors. Pretty much everyone recognize the creamy-white cauliflower you see in most grocery stores. But did you know that the vegetable comes in 3 other eye-catching colors as well?

Orange – contains the most beta carotene out of all the variants.

Purple – filled with anthocyanins, which are the same antioxidants that give purple potatoes their coloring.

Green – has the appearance of cauliflower but the chlorophyll content of broccoli.

A Single Floret Contains 10% Of Your Daily Vitamin C Need! When people think about vitamin C, they mostly envision oranges and freshly-squeezed juice. So, if you want to load up on the big C, don’t neglect the humble veggie. Even just throwing a few florets in with your dinner will quickly bump up your levels.


Source & image: Healing Plant Foods



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