Cauliflower with béchamel sauce baked au gratin, a delicious side dish with cauliflower, baked with a quick and light béchamel sauce without butter and oil, homemade, flavored with nutmeg and enriched with plenty of Parmesan, for a cauliflower full of taste, which can quickly turn into a rich main dish by adding some other delicious ingredients. I indeed added some sausage; I had some open Calabrian cured sausage and crumbled a bit to enrich my cauliflower pie. Alternatively, you can use ham, speck, or bacon. Preparing the cauliflower in the oven with béchamel sauce is really simple, just give a quick blanch to the cauliflower while we prepare the béchamel sauce, which being butter-free is made in just 2 minutes. Let’s see how. Here are more delicious recipes with cauliflower.
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 10 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients for cauliflower with béchamel sauce baked au gratin
- 1.1 lbs cauliflower
- 1 cup béchamel sauce
- 5.3 oz fresh or cured sausage
- to taste salt
- 1 tsp grated Parmesan
- 1 cup milk
- 1 tbsp flour
- 1 pinch salt
- to taste nutmeg
- 1 tbsp grated Parmesan
Tools for preparing cauliflower with béchamel sauce baked au gratin
- 1 Pot
- 1 Colander
- 1 Bowl
- 1 Baking dish
- 1 Small saucepan
- 1 Kitchen spatula
- 1 Grater
Steps to prepare cauliflower with béchamel sauce baked au gratin
Let’s prepare the cauliflower. While bringing water to a boil in a large pot, cut the cauliflower into florets and wash them. Cook in boiling salted water for about 5 minutes, or a little more.
Meanwhile, let’s prepare the béchamel sauce. In a thick-bottomed or non-stick saucepan, put the flour and plenty of nutmeg, adding the milk little by little to get a lump-free cream, stirring with a spatula, then add all the milk. Cook, stirring constantly until it boils. Off the heat, add plenty of grated Parmesan, about 1 tablespoon or more, and stir. If not used immediately, cover with plastic wrap in contact.
Place the well-drained cauliflower in a 20 cm (8-inch) diameter baking dish. Add the crumbled sausage over the cauliflower, then pour the béchamel sauce over the cauliflower. Sprinkle a little more grated cheese and bake for about 20 minutes at 392°F (200°C) in a preheated static oven. Remove from oven and enjoy.
We can keep the cauliflower baked au gratin with béchamel in the fridge for a maximum of 2 days, just heat it before eating.
