Delicious baked cauliflower rice with bechamel and saffron, with light homemade bechamel. A delicious casserole with the scent of saffron prepared with simple boiled rice, a bit of boiled cauliflower, all brought together by a great homemade light bechamel sauce without added oil or butter, but only enriched with plenty of parmesan at the end of cooking and always flavored with lots of nutmeg. I had prepared a bit of extra rice to make a tasty appetizer, my beloved Calabrian rice croquettes, but not feeling like eating fried foods, I thought of using it in a baked casserole. Thus, this really delicious recipe was born. I also had leftover cauliflower, I had boiled it to make battered fried cauliflower, and for the same reason, to avoid frying, I made a casserole with bechamel, so I already had the bechamel, the cauliflower, and voilà, the baked rice was ready in no time. Delicious, creamy, and with a melty heart filled with smoked scamorza that enriches the taste.
- Difficulty: Very easy
- Cost: Very cheap
- Preparation time: 20 Minutes
- Portions: 4
- Cooking methods: Stove, Oven
- Cuisine: Italian
- Seasonality: All seasons, Fall, Winter
Ingredients to Prepare Baked Cauliflower Rice with Bechamel and Saffron
- 1 1/4 cups short grain rice
- 14 oz cauliflower
- 1 cup bechamel sauce
- 1 packet saffron
- 1.8 oz smoked provola cheese
- 1 oz grated parmesan cheese
- to taste extra virgin olive oil
- 1 cup milk
- 2 tbsps flour
- to taste salt
- to taste nutmeg
Tools to Prepare Baked Rice with Bechamel, Saffron, and Cauliflower
- 1 Pot
- 1 Colander
- 2 Bowls
- 1 Saucepan
- 1 Baking dish
Steps to Prepare Baked Cauliflower Rice with Bechamel and Saffron
I pre-cooked the rice and cauliflower in advance, boiling the cauliflower first, then the rice in the same water. I placed them in 2 separate bowls.
With a fork, I mashed the cauliflower, which I had already salted during cooking.
I quickly prepared the bechamel by putting flour and nutmeg in a saucepan. I gradually added the milk and mixed with a silicone spatula to obtain a smooth cream without lumps, then added all the milk, salt, and brought to simmer while stirring until boiling, then off the heat, I added a nice grating of parmesan. I suggest a substitute for the bechamel: a glass of milk, nutmeg, and grated parmesan directly in the rice bowl for an equally great result without cooking the bechamel and adding the flour, as the rice starch is enough.
I added the bechamel, mashed cauliflower, and a packet of saffron dissolved in 50 ml of water to the rice, whether warm or cold, and gave it a good mix.
I greased a 9-inch low baking dish with extra virgin olive oil, spread half of the seasoned rice inside, distributed it evenly, placed the sliced scamorza cheese in the center, covered with the remaining rice, added a bit more parmesan, and baked in a static oven at 350°F for about 25 minutes, raising to 430°F with grill function for the last 3-5 minutes to brown the top.
Our baked rice with bechamel and saffron with cauliflower is now ready to be enjoyed, delicious, creamy, and cheesy.
It can be stored in the fridge if there’s any leftover and reheated in the microwave.
