The cauliflower and béchamel casserole is a tasty and delicate main dish, as well as nutritious.
It can also be an unexpected appetizer or solve dinner by becoming a delicious one-pot meal.
I generally present it made in convenient single portions, which, besides having a notable practical value, makes it more appealing to the eyes of the little ones, who will be more curious and willing to eat it.
The flavor of this casserole is really surprising, thanks to the addition of béchamel, it literally melts in your mouth!
Even those who don’t like cauliflower much will be won over by it.
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- Difficulty: Very Easy
- Cost: Very Cheap
- Preparation time: 25 Minutes
- Portions: 3
- Cooking methods: Stovetop
- Cuisine: Italian
- Energy 353.90 (Kcal)
- Carbohydrates 32.56 (g) of which sugars 7.54 (g)
- Proteins 18.01 (g)
- Fat 17.71 (g) of which saturated 10.40 (g)of which unsaturated 6.94 (g)
- Fibers 5.29 (g)
- Sodium 891.07 (mg)
Indicative values for a portion of 290 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
- 1.1 lbs cauliflower
- 1.3 cups béchamel
- 2 oz Grana Padano DOP (grated)
- 2 eggs (medium)
- 2 oz breadcrumbs
- to taste salt
- to taste pepper
- to taste nutmeg
- to taste vegetable oil (to grease the molds)
Tools
- Rectangular pan 10 inches x 8 inches
- Blender / Mixer
Preparation
Prepare the cauliflower and béchamel casserole by cooking the cauliflower cut into pieces in boiling water for about 10 minutes or until a fork enters easily. Drain and let cool on a plate.
Prepare the béchamel according to the recipe you find by clicking here, starting from 250 ml of milk and thus halving all the doses indicated.
At this point, in a bowl combine the cauliflower, one level tablespoon of breadcrumbs, salt, pepper, nutmeg, and eggs and blend with the immersion blender.
Add the béchamel and the Grana cheese and mix well.
Grease the mold and sprinkle it with breadcrumbs.
Pour the mixture in and sprinkle the surface with breadcrumbs.
Bake in a preheated static oven at 356°F (180°C) for about 25 minutes.
The cauliflower and béchamel casserole is ready.
It is very good both hot, at room temperature, and even cold from the fridge it remains pleasant.
Storage
Keep in the fridge well sealed for a couple of days.
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