Thanks Stephan, keep the great recipes coming.

Always learning something new. Merci.

Thank you for this. I like to add a big dollop of mustard to the sauce to give the flavour an extra kick. Yummo.

Fantastic recipe!

Allo Stephan, I'm so glad that you took the time to explain how a truly Béchamel is made. If it wasn't for my Paul Martin cook books, I wouldn't have known about the infusion onion/clous de giroffe since, here in California, they just add nutmeg to a white-sauce. I hope that all of your followers appriciate the special efforts you take in your videos. Merci!

@glennkelly4058

4 жыл бұрын

That's the way we had white sauce growing up. I still make white sauce with onions and cloves.

@augustjohnny1913

2 жыл бұрын

I know Im asking randomly but does anybody know a way to get back into an Instagram account? I was stupid lost the login password. I appreciate any assistance you can offer me!

@santanamayson2872

2 жыл бұрын

@August Johnny Instablaster =)

@augustjohnny1913

2 жыл бұрын

@Santana Mayson thanks so much for your reply. I got to the site on google and Im waiting for the hacking stuff atm. I see it takes a while so I will get back to you later with my results.

@augustjohnny1913

2 жыл бұрын

@Santana Mayson it did the trick and I actually got access to my account again. I'm so happy:D Thanks so much, you saved my ass!

Look forward to trying this.

Great recipe Stephan. Merci.

GREAT recipe!! LOVE LOVE LOVE IT..

Thank you for sharing. I will make this recipe. Can't wait!

Awesome demo and Gratin. Keep Cooking my Friend.

@FrenchCookingAcademy

6 жыл бұрын

thanks i actually forgotten how good this was😀😀👨🏻‍🍳

I made this two nights ago as a vegetable dish with a full meal...but it was the first dish completely eaten by my guests. It is fantastic!

Magnifique! I do a similar dish using steamed broccoli, fresh tender asparagus, edamame (for extra protein), and the cauliflower with just a standard beschamel-based cheese sauce - without the seasonings you used - using shredded Emmentaler (because it's my favorite cheese and I always have a brick lying around in the refrigerator) with maybe a Parmigiano-Reggiano and plenty of fresh-ground black pepper over the top for a little extra "stank" on it. Sometimes that would be my meal or with a grocery store rotisserie chicken depending on how late I was coming home from work. A friend asked why I didn't just use Velveeta because it's easier and I nearly demanded he leave my house... Such a Phillistine..! :-)

Thanks so much! This looks so delicious!

brilliant. 👍

Yum!

Made it - absolutely delicious!!

Love your channel

This looks amazing! Definitely making.

Love this... looks so delicious! Merci!

@FrenchCookingAcademy

6 жыл бұрын

my pleasure 🙂

Another winner 👏🏻😋

This is a really good dish! I would never have thought of making the sauce that way and always added spices when melting the butter - really glad I watched this video and cant wait to try this technique!

Perfect

Looks delicious

awesome!

I'll definitely try making this

I just came home (to Australia) after visiting and falling in love with paris and france. I especially loved the French food and was desperate for more. After some research, I found your channel. I'm so so glad to have found French Cooking Academy. I plan on making your beef and carrots this weekend :)

Wow, se ve exquisita, gracias

Fantastic. I will try this soon. Thanks for including us vegetarians!

Respect chef great job

Nice to see milk in a bottle. That's the way it always used to be delivered.

@shanepasha6501

6 жыл бұрын

Louise Ricketts -I had the same thought when I saw that bottle.

@adisadis6313

5 жыл бұрын

Nice old times

@ronwillcox8735

5 жыл бұрын

you can buy milk in bulk now and it lasts for use...………..waitrose do it its called a cow in a bottle

@FrenchCookingAcademy

5 жыл бұрын

Yeah better then today plastic bottles

@BlueJazzBoyNZ

3 жыл бұрын

Only If the Glass Bottle is Designed to be reused multiple times and then recycled. And has a financial government support system. Maybe a 1 use biodegradable bottle is better..? with a smaller carbon footprint

Awesome

Thank you so much Chef, I have saved all the videos I can find of yours and aptly filed them under ‘French Cooking Academy’. Your videos are informative, fun to watch and produce great results. I was classically trained in French Cuisine during the 70’s in the UK, consequently if you didn’t set fire to it and then add cream it wasn’t French...hahaha. I am no longer in the catering industry but have continued to cook, eat and study French recipes along with many world cuisines but have rarely found a better on-line tutor. It is obvious you love French cooking, but you totally demystify it and present it with lots of love, fun and respect. From one foodie to another...RESPECT!!!

@FrenchCookingAcademy

6 жыл бұрын

thanks for the great comment and really glad to hear you are keen on french cuisine . to be honest what i have done so far is not much and really I don’t have time to do much more as i am working full time but i am working on something to be able to produce more video so stay tune 🙂🙂👨🏻‍🍳👨🏻‍🍳

@mrspatriciaadeacon3248

3 жыл бұрын

@@FrenchCookingAcademy French food is the best!!

Making this soon....looks fantastic!

@FrenchCookingAcademy

6 жыл бұрын

it’s pretty good i did not make it for some time forgot how good it was😋

Hello from Canada! I made this precisely as shown, and it is fantastic! Thank you so much. We love your channel. 😊

❤thank you so much... Looking forward to more vegetarian dishes

@FrenchCookingAcademy

6 жыл бұрын

😁

That's very good. I love cauliflower and I have made that dish a few times.

excellent!!!

@FrenchCookingAcademy

6 жыл бұрын

thanks

I like vegetarian dishes...this dish seems to be a lovely one...thanks a lot for sharing this recipe

Look forward to trying that Stephane, thank you.

@FrenchCookingAcademy

6 жыл бұрын

thanks for watching and i hope you will try it out 😋

@Larryloafer488

6 жыл бұрын

French Cooking Academy We have Cauliflower Cheese, but a basic recipe, no Betchemal sauce or roux used, so I look forward to it, excellent idea to do accompaniments.

Your onion wth cloves is a very good idea thank you

So good and simple 😍👌🏻

@FrenchCookingAcademy

6 жыл бұрын

yes it’s tasty 😋😋👨🏻‍🍳

This so easy to make.

superb

i learn daily thx

made it. great way to have cauliflower

Merci beaucoup Stéphane.

@FrenchCookingAcademy

6 жыл бұрын

my pleasure

Thank you for sharing the lovely video on how to cook and make cauliflower with cheese i love it but i didn't have a recipe on how to make it properly i am going to make it tonight thank you so much Chef for sharing a very Yummy recipe and video

Making it now for a dinner party 🙏 thanks

Thank you Best regards

Mmmmm..... Very nice, creamy and delicious meal!!! Soo simple dish!!! I like it!! I love the cheesy cauliflower!! Yum!!Yum!! Great dish!! See U anytime!!

This looks sooo yummy. I've never seen anyone cool down the roux before adding the milk - what a smart technique! Learning so much from your channel. Thank you!

@FrenchCookingAcademy

6 жыл бұрын

a roux can actually be kept cold in fridge and re used later

@katiestegman8083

6 жыл бұрын

French Cooking Academy Never would have thought that. Thank you! :-)

I know I'll like that one.

Great videos, I am so grateful to be abe to watch them in a time when cooking good food seems like a luxury (at least in my reality now). You tube erased all my suscriptions and I was afraid I wouldn't remember them all but one of the first I remembered was this site so again here I am, subscribed. Saludos desde México

I was thinking what shall I do with the cauliflower....omg this looks like some thing I can eat with out anything else....to accompany it. :)

I am catering a party next weekend and will add this to the menu. Thank you so much Chef!!

@FrenchCookingAcademy

6 жыл бұрын

great let me know how it goes 🙂🙂

Thank you😙

@FrenchCookingAcademy

6 жыл бұрын

thanks for watching

I have made this dish twice now. It’s a super dish. I have it as a main course with a whole jar of cornishons and a lump of Italian speck. It’s a knockout.

@FrenchCookingAcademy

5 жыл бұрын

🙂👨‍🍳😋

Thank you soooooo much for showing vegetation recipe. This looks yummy, will surely try it out in a few days

@FrenchCookingAcademy

6 жыл бұрын

look forward for many other video with vegetarian sides and recipes🙂🙂👨🏻‍🍳👨🏻‍🍳

@Mukta228

6 жыл бұрын

French Cooking Academy yup, I'll be waiting for more vegetarian recipes! Just a request, create a playlist of vegetarian recipes so that it's easy for me to find. :)

@FrenchCookingAcademy

6 жыл бұрын

will do 🙂

@Mukta228

6 жыл бұрын

French Cooking Academy Thanks a lot! That will be great! :D

Fench Cuisine, Voila,,,. Tecnic Superb !!!

Merci Stephan ,you help me do my wife happy 😃 he he he

Hey buddy! Loving the recipes so far. There's a French restaurant in Sydney called Restaurant Hubert. They make an amazing chicken fricassee. Could you possibly show us a recipe for it?

In my experience, French restaurants in the US don’t offer a lot of options for vegetarians. Usually just one or two dishes and of course, most of the desserts. When I visited France, I found more vegetarian food than I expected. And I ate a lot of pizza marguerita (sp?) That cauliflower looks amazing, I can’t wait to try!

I've been cooking for years and my attempts at this were average to bad. I watched other videos how to and for some reason besides flashy editing, and not explaining it in simple terms I never had any success until now with your videos on how to. the segments are paced perfectly, your explanations are easy, and you go through the steps properly to educate us.Too bad for some other channels; they edit poorly and expect you to watch that crap (ie. so yummy; which is a joke channel designed to have you waste food and your time)Thank you for your good instructions! not everyone can teach cooking.

Made it as a main dish but it took a while. Well over an hour. Must arduous part was grating the 200g cheddar! I have assembled it but won't cook it until later. I will have the Dijon on standby when I serve it. I thought it was a nice clean recipe beautifully presented.

Merci ! 🇨🇦🇨🇦

@FrenchCookingAcademy

6 жыл бұрын

my pleasure 😀

Uuuu l love this side dish it is so simple to make , l wish to come to France for cooking lessons

@silentlightning2013

3 жыл бұрын

„✌🏼Cooking lessons“✌🏼

I like to dice the remaining half onion and include it in the dish

👌👍😊

I remember those days or those years when milk in the bottles were delivered it was great and stayed fresh longer

Whatever you're cooking, just add cream and butter and you have fancy French food :P

I will make it later on today but in addition I’m going to add 2 small smoked sliced cabanos sausages , half of a red bell paper cut in small cubes and chives. 👍🌹❤️💁

A shortcut for onion taste in bechamel is to chop the onion and cook it with the roux. That way you will have the onion pieces in the sauce, so it is not as "pure", but it will taste great.

@MsZephyra

2 жыл бұрын

Yes! I think I'll use green onions...yum

Super video! I applauded for A$2.00 👏

Hi Steph could you please do a rum baba dessert cheers Steve .ps love the channel keep up the good work

We're trying to eat vegetarian a couple times a week unfortunately the recipes in the veg cookbooks are pretty awful. This one looks delicious. Thanks for the awesome recipe chef.

@FrenchCookingAcademy

6 жыл бұрын

yes i know it’s true i feel for the vegetarian. indian food got plenty but away from that i agree it is limited

@spinaway

6 жыл бұрын

Big Papi try adding a few broccoli florets too, it tastes wonderful, also try making cauliflower and broccoli soup, its delicious with crusty bread.

@thinderellaedwards1365

5 жыл бұрын

Big Papi, There is a cookbook called "Fit for Life" it has a lot of good vegetarian recipes, the recipes aren't very complicated and don't require hard to find ingredients.

@designslave38

5 жыл бұрын

Big Papi google harder, there are some amazing veggie dishes!

Please let me know where you got those brilliant copper pinch bowls!

I just bought a head of cauliflower today!

@FrenchCookingAcademy

6 жыл бұрын

good one let me know how it goes 🙂😋

You can use the cauliflower and broccoli interchangeably or with both. Very good side dish.

@FrenchCookingAcademy

6 жыл бұрын

you even though brocoli and cauliflower have different cooking times so cook them separetly

@carlasmith2105

6 жыл бұрын

Yep, thank you. Enjoy your channel very much.

My husband and I love vegetables every day with our meal we have at least 2 vegetables side dish, tried no to eat too much potatoes because he is diabetic, yesterday I made a dish with broccoli, asparagus, sweet peas , delicious!

@FrenchCookingAcademy

6 жыл бұрын

sounds healthy 🙂🙂👨🏻‍🍳

@lghollen5543

6 жыл бұрын

French Cooking Academy Thank you 😊

Stéphane, how do you choose the cheese. More tangy to balance the dish, as opposed to, say, Gruyère cheese, which is milder. Thanks in advance.

@FrenchCookingAcademy

6 жыл бұрын

personnaly i do like to use cheese with a nutty flavour such as comte especially when mixed with a béchamel

Made this for Thanksgiving and was a hit. They said it was better than the turkey

@FrenchCookingAcademy

5 жыл бұрын

great and glad it pleased the guests 🙂🙂👨🏻‍🍳

Would it work to use cream infused with these flavorings - instead of milk and flour bechamel?

you should also try this with baby leeks 👍

My South American mother did a similar cauliflower dish. She, however, added crumbled hard boiled egg.

@FrenchCookingAcademy

6 жыл бұрын

sounds nice if you make the dish share a picture on instagram #frenchfoodme or reddit 😀

@monsterwerksvideo

6 жыл бұрын

That sounds like a delicious variation. Looking forward to trying both recipes.

Going to see how this works with roasted cauliflower instead of boiled

Question to you chef or the community - can I use skim milk, 2%, or reduced fat? Thanks

Back again for a 2kg batch 🤓👌

My impulse is put cheese into the béchamel. I kept waiting for that. This video taught me to back off.

Bonjour Chef. Great side! If you would pair it with say a chicken breast fillet It would probably be better just to keep the fillet plain (grilled but no sauce) and use the bechamel of the gartin (maybe a bit more and looser). What do you think? Merci beaucoup

@FrenchCookingAcademy

6 жыл бұрын

yes plain would work but a bit of simple jus is nice too . just a light sauce with the meat if anything . that side goes very well with salmon too

Question, I'm having a tough time getting the sauce to thicken even a bit, any tips?

@aidanclarke6106

5 жыл бұрын

Increase the amount of flour or decrease the amount of milk.

👍🙏

Thanks for your consideration with respect to converting temperatures into Fahrenheit. Our measuring equipment accommodates the metric system, but our ovens don’t. I enjoy these recipes very much!

@FrenchCookingAcademy

6 жыл бұрын

you are welcome

1:55 - I hope someone doesn't make the mistake thinking that 40g of butter = 1.17 Cups of butter after watching this.

Can you please clarify something for me. If you fully cook the cauliflower by boiling it, then you cook it again in the oven for 30 minutes, how does the cauliflower not end up terribly overcooked? I was expecting you to only blanch the cauliflower for a minute or something. Thanks

@brenttaylor7196

5 жыл бұрын

@@FrenchCookingAcademy Hey thanks so much for your reply and explaining! Love your videos. :)

@nickyork8901

4 жыл бұрын

@@brenttaylor7196 What was the reply please? I wondered the same thing as you did.

Careful, the butter called for in the description is way too much, 40grams equals about 1/3 of a cup. The 1.17 cups called for would equal over 2 sticks of butter!!

@FrenchCookingAcademy

6 жыл бұрын

bloody conversion again i am trying different sites but it’s always wrong i will put a note in thanks

@ManyGhosts

6 жыл бұрын

You forgot to mention the nutmeg in the recipe in the description and on your website.

@charliesimpson2974

4 жыл бұрын

If you mean the roux, then the butter/flour ratio is always the same whether grams, tablespoons or whatever ; it"s 1 to 1 .If the recipe misprints it, every cook should recognize it as a misprint and make it correctly. Roux are simple and basic to cooking.

When I learned to make this in France, cheese was added to the sauce and less on top. Just another method

>>> COMTE cheese is the best for this

Thank you for not cooking ramen

@GrizzAxxemann

6 жыл бұрын

I don't know about you, but Alex's series on that has proven... educational, if not entertaining. :P

Why do you have the onion picked with cloves.... can u pls tell is the reason...

@ZeldaZonk-zt8fr

5 жыл бұрын

Because otherwise, the cloves float around in the pot... And it is more of a hassle to get rid of them at the end. 🇨🇵

Oh mon dieu, I love this! It is so fun just to hear your accent, but I love the recipes too of course. I am going to make this today for sure. J'aime bien les choufleurs! Subbed and Liked! Please visit my channel (extreme frugal living and frugal recipes) if you have time and sub if you enjoy! thanks! I would love to get your reaction on my humble recipes