The baked cauliflower with béchamel sauce is a great classic of winter cooking, simple yet always satisfying. In this recipe, soft cauliflower florets are wrapped in a homemade velvety béchamel sauce and baked in the oven until they achieve a golden and irresistible surface. A rich side dish or a perfect vegetarian main for the colder days, also ideal for enriching the holiday table with taste and delicacy. If you love rich side dishes, try the milk carrots, taleggio stuffed potatoes, fennel cutlets, or baked pumpkin and sandy mushrooms.
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- Difficulty: Easy
- Cost: Economical
- Preparation time: 15 Minutes
- Portions: 6People
- Cooking methods: Oven, Stove
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients for preparing baked cauliflower with béchamel sauce
- 1 cauliflower
- 0.7 oz parmesan
- as needed salt and pepper
- 2 tbsps extra virgin olive oil
- 1 tbsp chopped parsley
- 2.8 oz asiago
- 2 cups milk
- 1.8 oz butter
- 1.6 oz all-purpose flour
- as needed salt and nutmeg
Tools
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- Pressure Cookers
- Steamer Baskets
- Baking Dish
- Saucepan
Steps for preparing baked cauliflower with béchamel sauce
Clean the cauliflower by removing the inner leaves and the core. Divide the florets and wash them well. Steam them. In a pressure cooker, 5 minutes after the whistle, double the time in a regular pot.
Prepare the béchamel by toasting the flour with the butter in a saucepan. Add the milk while constantly stirring. Enrich with salt and nutmeg and cook, always stirring, until the béchamel thickens.
In a baking dish, place a light layer of béchamel. Place the cauliflower florets on top. Add the pieces of cheese. Cover everything with more béchamel, grated parmesan, and a drizzle of oil. Bake at 350°F, ventilated or until a crispy crust forms. Fragrance with chopped parsley and serve.
Storage
You can store the cauliflower in the fridge for a couple of days.
