The oven-baked cauliflower gratin with béchamel and mozzarella is a rich and creamy side dish.
After boiling, I sautéed the cauliflower in a pan with oil, garlic and oregano. Then I seasoned them with béchamel, mozzarella and Parmesan. Finally I baked them to obtain a golden, gratinated surface.
A simple recipe ideal as a side dish or even as a light main course, perfect for the whole family.
For more recipes see the collection:
Recipes with cauliflower
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 10 Minutes
- Cooking time: 30 Minutes
- Portions: 2Servings
- Cooking methods: Boiling, Oven, Stovetop
Ingredients
- 4 cups cauliflower florets
- 4 tbsp grated Parmesan
- 7/8 cup béchamel sauce
- 3.5 oz mozzarella, shredded
- 1 clove garlic
- to taste extra virgin olive oil
- 1 tsp dried oregano
- to taste salt
Steps
To make the cauliflower gratin, wash and clean the cauliflower, separating the florets, then cook in plenty of boiling water and once ready drain.
In a skillet pour a drizzle of extra virgin olive oil, add a clove of garlic and the oregano. Put over heat and when the garlic is lightly golden add the cauliflower and sauté. Finally, adjust salt and remove the garlic.
Place the cauliflower in a baking dish, season with Parmesan and shredded mozzarella.
Cover with the béchamel and bake in a preheated oven at 392°F for 20 minutes, until a golden crust forms. Enjoy!
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