The Cauliflower with saffron béchamel: an autumn recipe not to be missed.
Cauliflower with saffron béchamel, baked au gratin is a classic comfort food, perfect for autumn evenings.
Cauliflower, a vegetable as versatile as it is underestimated, transforms into a refined dish with an intense flavor thanks to the encounter with saffron. This precious spice gives the cauliflower a golden hue and an unmistakable aroma, creating a perfect combination of simplicity and taste.”
A touch of magic in the kitchen: cauliflower with saffron béchamel, a dish that enchants the eyes and delights the palate.
Not only tasty but also healthy: cauliflower is rich in fiber and vitamins, while saffron has antioxidant properties.
Perfect for a romantic dinner or to impress your guests, cauliflower with saffron béchamel is a dish that always makes a good impression.
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Here is the recipe that combines simplicity with goodness, with an extra touch to enhance the flavors of the season.
- Difficulty: Very Easy
- Cost: Inexpensive
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for Cauliflower with saffron béchamel
- 2.2 lbs cauliflower
- 1 1/4 cups béchamel
- 1/2 cup Parmigiano Reggiano DOP
- 1 packet saffron
- 2 tbsp butter
- 2 pinches salt
- to taste pepper
- 2 tbsp extra virgin olive oil
Tools
- 1 baking tray
Preparation
To prepare the cauliflower with saffron béchamel first clean the cauliflower by removing the outer leaves and stem. Don’t throw away the leaves or stem as I’ll explain how to use them in a few days.
Separate the florets from the cauliflower itself and boil them for 5 minutes in a pot with plenty of slightly salted water.
Drain the cauliflower florets and set aside.
Prepare the béchamel following my recipe HERE, you can make it in the microwave or on the stovetop, and it will be delicious either way. At the end of cooking, add the packet of saffron and stir.
Season the béchamel with grated cheese and mix well to combine.
Now preheat the oven to 428°F and drizzle extra virgin olive oil over a baking dish. Arrange the cauliflower florets, season with salt and pepper, and cover with the freshly prepared béchamel.
Distribute pieces of butter on the surface and bake the cauliflower with saffron béchamel in the middle rack of your oven.
Bake for 15 minutes, then turn on the grill to brown the cauliflower with saffron béchamel and..
ENJOY YOUR MEAL
Annatorte suggests
Cauliflower with saffron béchamel can be stored in the refrigerator for 2 days in an airtight container.
Notes
You can enrich the cauliflower with chopped chives on top or add 2 tablespoons of fresh liquid cream to the béchamel to make it even richer.
Extras
If you wish, you can add small pieces of speck or ham to the cauliflower, along with some melting cheese like Asiago or mozzarella, and then cover it with the béchamel.
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How to boil cauliflower
It’s important to put the cauliflower florets in cold water and bring it to a boil. This helps maintain the cauliflower’s vibrant color and prevents it from falling apart.
Can I steam it?
For a lighter and healthier result, you can steam the cauliflower instead of boiling it.
If it’s too much
Boiled cauliflower can be used as a side dish, to make soups, purées, gratins, or as an ingredient for other recipes.
