Baked Cauliflower with Bechamel — the side dish everyone always likes. The recipe I want to tell you about today features a lovely cauliflower that I gratinated in the oven with the addition of a silky bechamel. Cauliflower is a typically winter vegetable: it’s low in calories, rich in fiber and vitamins C, K and B, and also contains minerals such as potassium, magnesium, phosphorus and calcium. Cauliflower has antioxidant, antitumor and anti-inflammatory properties. Plenty of reasons to take advantage of its season and enjoy it in many different recipes. Just like the recipe I’m sharing today — a tasty and flavorful side dish or a light vegetarian main course. Don’t miss the recipe for Cauliflower Fritters in Batter and the recipe for Cauliflower Mini Pizzas. Let’s get into the kitchen and prepare a delicious Baked Cauliflower together.
AND DON’T MISS THESE RECIPES TOO:
- Difficulty: Easy
- Cost: Budget-friendly
- Preparation time: 20 Minutes
- Portions: 4 Servings
- Cooking methods: Oven, Stovetop
- Cuisine: Italian
- Seasonality: Autumn, Winter
- Energy 121.23 (Kcal)
- Carbohydrates 11.12 (g) of which sugars 3.94 (g)
- Proteins 6.00 (g)
- Fat 6.59 (g) of which saturated 4.31 (g)of which unsaturated 2.18 (g)
- Fibers 3.01 (g)
- Sodium 256.45 (mg)
Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for Gratinated Baked Cauliflower
- 28 oz cauliflower (about 1 lb 12 oz)
- 1 cup bechamel sauce
- 2 oz grated Parmesan (about 1/2 cup)
- to taste pepper
- to taste salt
How to prepare Cauliflower with Bechamel
Clean the cauliflower by removing the outer leaves and the core. Break it into florets. Rinse under running water. Cook the cauliflower in salted boiling water for 12–14 minutes. Test for doneness by piercing with the tines of a fork.
Drain the cauliflower and transfer it to a bowl. Add the bechamel, a pinch of pepper and half of the grated Parmesan. Mix with 2 tablespoons.
Transfer the cauliflower to a baking dish. Sprinkle the remaining grated cheese on top. Bake the cauliflower in a preheated conventional oven at 375°F for 16–18 minutes.
See you tomorrow with a new recipe — hugs, Loredana
Loredana’s Tips
If you have leftover cauliflower, store it in a container in the fridge for 1–2 days.
Also don’t miss the recipe for Baked Pasta with Cauliflower
