Cauliflower au Gratin

Name: Cauliflower au Gratin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 4
Ingredients: Cauliflower (cleaned 800 g) 28 oz; Parmigiano Reggiano PDO cheese to be grated 1.2 oz; Butter 2.1 tbsp; Flour 00 1 ½ tbsp; Whole milk 1 ¼ cup; Nutmeg to taste; Fine salt to taste; Black pepper to taste

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209

Calories per serving

Vegetarian

Energy Kcal 209
Carbohydrates g 12.9
of which sugars g 8.6
Protein g 12.4
Fats g 11.9
of which saturated fat g 6.98
Fiber g 5
Cholesterol mg 35
Sodium mg 395

Difficulty: Easy
Prep time: 15 min
Cook time: 35 min
Serving: 4 people
Cost: Low

PRESENTATION

How can you resist a succulent dish of cauliflower au gratin? We've often been tempted by many inviting recipes based on pumpkin, Belgian endive, and mixed vegetables, made appetizing by that golden and crunchy surface created by gratinating in the oven. Even mushroom lasagna counts if we promise you the tasty surface? Today, however, we want to offer you cauliflower au gratin, a true timeless classic, a home-made preparation typically winter that manages to make even the least loved vegetables tasty because of their smell. The irresistible crust that is created in the oven hides a creamy and flavorful heart of béchamel and Parmigiano Reggiano. The result is a delicious and genuine vegetarian side dish that will whet the appetite of the whole family and will soon make you think again.

Come and discover all our other cauliflower recipes:

Cauliflower Frittata
Pasta with Cauliflower and Guanciale
Pan-fried Brussels Sprouts
Pan-fried Cauliflower
Pan-fried Cauliflower with Olives
Cauliflower alla pizzaiola

INGREDIENTS

209

Calories per serving

Cauliflower 28 oz (1 kg) - (cleaned 800 g)

Parmigiano Reggiano PDO cheese 1.2 oz (35 g) - to be grated

for the béchamel sauce: Butter 2.1 tbsp (30 g); Flour 00 1 ½ tbsp (20 g); Whole milk 1 ¼ cup (300 g); Nutmeg to taste; Fine salt to taste; Black pepper to taste

Preparation

How to prepare Cauliflower au Gratin

First, wash and clean the cauliflower by removing the outer leaves and central core 1, then detach the florets 2: you should get about 1.75 lbs of cauliflower. Plunge the florets into boiling salted water 3 and boil for 15 minutes (if you don't like the smell of cooking cauliflower, you can reduce it by adding lemon or vinegar to the water).

Meanwhile, prepare the béchamel: in a saucepan, heat the milk 4, while in another thick-bottomed pot gently melt the butter 5. Once melted, sprinkle the flour into the pot with the butter, stirring immediately with a whisk 6 to avoid lumps.

Lightly brown it 7 then add the hot milk, stirring immediately with a whisk 8. Continue stirring to prevent lumps; season with nutmeg 9, pepper, and salt and let the mixture thicken for a few minutes, always stirring.

The béchamel should remain quite liquid 10. In the meantime, the cauliflower florets will be cooked, drain them thoroughly 11 and set them aside for a moment. Butter an 8x8 inch baking dish 12

and pour the cauliflower florets inside 13. Cover with the béchamel 14 and then evenly sprinkle with the Parmigiano Reggiano 15.

Season with pepper to taste (16-17) and then bake in a preheated oven at 356°F in static mode for 10 minutes. After this time, set the grill mode at 430°F and bake for another 10 minutes, to obtain a golden crust. Your cauliflower au gratin is ready to be served 18.

How to store

The cauliflower au gratin can be stored in the refrigerator in an airtight container for 1-2 days. It is possible to freeze the preparation after cooking.

Tips

Want to add a splash of color to the dish? Try using purple or green cauliflowers. If you love bold flavors, you can add pieces of Taleggio or other soft cheeses of your preference. The addition of a few thyme leaves will make the dish pleasantly aromatic!