Today I cooked a side dish with colorful winter vegetables, and here is the BAKED CAULIFLOWER WITH HAM AND BÉCHAMEL where I cooked the rosettes using white cauliflower, purple, orange, and Romanesco green.
The only problem, if you can call it that, is that boiled cauliflower leaves that aroma throughout the house that really isn’t Chanel No. 5!
HOW TO REMOVE CAULIFLOWER ODOR?
So… today the sun is shining even if it’s chilly, I left the balcony door open to let it out, but… I’m leaving you these tips for boiling cauliflower and similar that I found on the web and will experiment soon, which are:
1) Place a cup full of vinegar on the lid of the pot where the cauliflower is cooking;
2) Add a slice of bread soaked in vinegar or lemon juice;
3) Put a bay leaf in the cooking water and proceed normally;
4) Boil the cauliflower adding half a glass of milk to the water.
BOH AND MAH… which will you choose? If you have any tried tips, leave a comment which I will then publish and add in your name to all the other cauliflower recipes already on my blog.
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I have opened a recipe channel open to everyone and free on WhatsApp, no notifications and no sound, which you can subscribe to by clicking on the link here https://whatsapp.com/channel/0029VaHbGIn9cDDig7Cw2x0F and every day you can read a sweet and a savory recipe!
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BAKED CAULIFLOWER WITH HAM AND BÉCHAMEL
ASI’s Kitchen
- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 4/6 people
- Cooking methods: Oven
- Cuisine: Italian
Ingredients
- 21 oz cauliflower (only the rosettes and of different varieties, already prepared at the supermarket)
- 1 cup béchamel (ready-made)
- 3.5 oz Asiago cheese (sliced)
- 3.5 oz ham (diced)
Recipe Preparation for Baked Cauliflower with Ham and Béchamel
For this oven-baked cauliflower casserole with béchamel and ham, I chose to cook ready-made rosettes found in the produce section with white cauliflower, orange, purple, and Romanesco green.
After re-washing the florets of vegetables, I blanched them for 7/8 minutes in salted boiling water and then drained them well.
In the oven dish, I then place the mixed cauliflower rosettes in a single layer, then pour the béchamel with the diced ham.
I finish the preparation of the winter vegetable casserole by covering everything with Asiago cheese slices and I don’t add salt or other seasonings or aromas, but as always you can add parsley, curry, or anything else to your liking!
All that’s left is to bake the baked cauliflower rosettes with ham for about 30 minutes, leaving the last few under the oven grill to gratin.
I let it cool slightly and serve this simple, economical, and delicious side dish… mixed cauliflower gratin with ham!
Enjoy your meal!
Annalisa
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