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a classic that works

Cauliflower and fresh salmon gratin

An everyday dish for 2, ready in 40 minutes, around $4.96 a serving. People actually plan it with Popotam, and it's in season in October.

40mintotal
≈ $4.96a serving
733kcalper serving
48gof protein
In season in OctoberFreezes well
Let's cook
Cauliflower and fresh salmon gratin, a serving idea
AI-generated image · Serving idea

Step-by-step recipe

check things off as you go

  1. Preheat the oven

    Turn the oven on to 200 °C, convection if you have it. Butter the baking dish with a little of the 20 g of butter, keeping the rest for the béchamel.

  2. Cut the cauliflower

    Break the 400 g of cauliflower into small florets of about the same size. Wash them.

  3. Cook the cauliflower

    Drop the florets into a saucepan of salted boiling water and cook for 8 minutes: they should stay slightly firm. Drain them well in the colander.

    Tip · Drain the cauliflower really well, even let it steam off for a minute in the colander, otherwise the water thins the sauce and the gratin turns runny.

  4. Cut the salmon

    Remove the skin and any bones from the 300 g of salmon. Cut it into roughly 3 cm cubes.

  5. Make the béchamel

    Melt the remaining butter in the saucepan over medium heat, add half the flour all at once (10 g of the 20 g) and whisk for 1 minute. Add the 10 cl of milk in a thin stream, whisking until it thickens.

    Tip · Only use 10 g of the 20 g of flour, you don't need the rest: any more and the béchamel would be too thick. Add the milk gradually while whisking to avoid lumps.

  6. Add the cream

    Off the heat, stir the 10 cl of thick crème fraîche into the béchamel. Season with the nutmeg, salt and pepper.

  7. Assemble the gratin

    Arrange the cauliflower and salmon cubes in the dish. Spoon the sauce over them, then sprinkle with the 60 g of shredded cheese.

  8. Bake until golden

    Bake at 200 °C for 15 to 18 minutes, until the top is golden and the salmon is cooked through, with no translucent part in the center.

And there you go, it's readyCheck off every step to celebrate.

The questions you're asking

short answers, numbers you can check

How many calories in a serving?

One serving has about 733 kcal. 8% comes from carbs, 26% from protein and 65% from fat.

15 gCarbs
48 gProtein
53 gFat
Per serving (the dish for 2, divided by 2)
Energy733 kcal
Protein47.9 g
Carbs15 g
of which sugars6.8 g
Fat52.9 g
of which saturated fat26 g
Fiber5.7 g
Salt1 g

Worked out ingredient by ingredient with the ANSES Ciqual 2025 table, never written by an AI. It's an estimate: veggie sizes and brands make the numbers vary.

How much does it cost?

About $4.96 a serving, adding up the average prices of the ingredients you need to buy.

≈ $9.93for 2 people
≈ $4.96a serving

Pantry salt, oil and spices aren't counted. Your store and your brands will move the total, but the ballpark is right.

How long does it keep?

1 day in the fridge, in a closed container, once cooled within two hours. After that, into the freezer it goes.

1 dayin the fridge
Yesin the freezer, thaw it in the fridge the day before

Times Popotam uses for meal prep, based on ANSES guidance, rounded down. The details: how long cooked dishes keep.

and the rest of the week?

Popotam plans your whole week

Lunch and dinner, with dishes like this one, based on your tastes, your time and your budget. The grocery list is sorted by aisle. Free, no account.

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With the same ingredients

fresh salmon, cauliflower, crème fraîche…