Cauliflower au gratin with béchamel

Name: Cauliflower au gratin with béchamel
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Yield: 6 servings
Cuisine: italian
Ingredients: 1 kg cauliflower; 500 g Béchamel; 30 g parmesan cheese; q.s. extravirgin olive oil; q.s. salt

5.0

Soft pieces of cauliflower are enveloped in a creamy béchamel sauce and baked in the oven with a crunchy parmesan topping. Perfect as a refined side dish or a vegetarian main course

Yield: 6 servings

Total time: 1 h 15 min

Preparation time: 15 min

Cooking time: 1 h

Difficulty:

Cost:

Tools: Oven, Baking tray

Weight per serving: 260 g

Energy: 190 Kcal

Carbohydrates: 13 g

Fats: 10 g

Proteins: 10 g

Basketball: 25 min

Allergens: Milk, Gluten

Diet: Vegetarian

Pairing: Grecanico

Occasion: Dinner light

Ingredients

Portions for 6 servings

Cauliflower

1 kg

Béchamel

500 g

Parmesan cheese

30 g

Extravirgin olive oil

q.s.

Salt

q.s.

Method

It takes steps in 1 h 15 min

Cauliflower au gratin with béchamel - step 1

Wash and clean the cauliflowers by removing the leaves and the central stem, then cook them in salted water for about twenty minutes

Cauliflower au gratin with béchamel - step 2

Preheat the oven to 180 degrees and spread a layer of béchamel on the bottom of the baking dish

Cauliflower au gratin with béchamel - step 3

Place the cauliflower in the dish and cover it with the remaining béchamel, grated parmesan, a pinch of salt, and a drizzle of extra virgin olive oil

Cauliflower au gratin with béchamel - step 4

Bake at 180 degrees in static mode for 40 minutes on the middle rack of the oven

Tip: In the last few minutes of cooking, set the oven to fan mode to create a nice crispy surface

Cost

The cost of the recipe is negligible; if in season, cauliflower is very cheap. It is an excellent substantial side dish suitable for any fish or meat recipe