Last night I had that cauliflower in the fridge staring at me for days… you know when you buy it with the best intentions and then never know how to cook it? Well, I started thinking about good cauliflower recipes, something practical, easy, and quick, and I remembered one of my favorites: cauliflower gratin with béchamel 😋.
It’s a perfect recipe when you want to bring a tasty, creamy vegetarian dish to the table with that golden crust that makes your mouth water. Oven-baked cauliflower gratin with béchamel is ideal as a rich side dish or even as a light main course, especially if you enrich it with a bit of grated cheese or crispy breadcrumbs.
The great thing is that this cauliflower recipe is really simple: just blanch the cauliflower, prepare a quick béchamel (or use ready-made if you’re in a hurry), assemble everything in a baking dish, and pop it in the oven! In less than half an hour, you have a hot, nutritious, and super flavorful dish. It’s also a great idea to reuse leftover cauliflower, so zero waste.
If you’re looking for an oven-baked vegetarian recipe, an easy and quick cauliflower recipe, or simply a way to cook cauliflower deliciously, cauliflower gratin with béchamel is the answer.
It’s perfect for fall and winter when cauliflower is in season and you want something comforting.
I really recommend it, it’s one of those recipes that makes you love vegetables. 🙂
If you are looking for more cauliflower recipes, also check out:
- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 30 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter, All Seasons
Ingredients
- 24.7 oz cauliflower
- 1.4 oz parmesan
- 4.2 oz galbanino cheese
- salt
- 2 cups cups milk
- 6 tbsps tbsps flour
- 3.5 tbsps tbsps butter
- nutmeg
- salt
Tools
- 1 Oven Electrolux oven
- 1 Cutting Board cutting board
- 1 Baking Dish baking dish
Steps
Preparing cauliflower gratin with béchamel is simple, start by cleaning the cauliflower by removing the leaves and the central core.
Cut the florets, wash them, and boil them in salted water for about 15 minutes.
Meanwhile, prepare the béchamel: Place the butter in a saucepan over low heat and let it melt.
Add the flour and mix well until you get a lump-free mixture.
Pour the milk into another saucepan with salt and nutmeg and heat it.
Add the butter and flour mixture and stir. Cook the béchamel, stirring continuously for a few minutes until the desired consistency.
Dice the galbanino cheese. Take a baking dish, pour a few tablespoons of béchamel on the bottom, and add the cauliflower florets, diced galbanino, and the béchamel.
After spreading the béchamel, sprinkle with parmesan and if you like, a little pepper.
Bake in the oven at 356°F for about 25 minutes.
The cauliflower gratin with béchamel is ready!😊
