Cauliflower gratin with béchamel is a winter dish that we often prepare at home because it is simple, quick, and incredibly comforting. Perfect as a rich side dish for festive occasions, but also as a complete main course, it is always loved by all thanks to its creaminess and irresistible golden gratin.
The cauliflower florets are boiled for a few minutes, just enough to soften them, then arranged in a baking dish with velvety béchamel, Grana, and breadcrumbs. To make it even more delicious, I added speck (or bacon), which becomes crispy during cooking and gives the dish a really inviting aroma.
If you’re looking for a delicious dish, sure to succeed, and perfect for your winter tables, this cauliflower gratin is just what you need. Now let’s get to the recipe: try it out and let me know what you think!
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- Difficulty: Easy
- Cost: Affordable
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Oven, Stovetop
- Seasonality: Fall, Winter
Ingredients
- 1 cauliflower (about 2 lbs)
- 1 ¾ cup béchamel
- 3 oz speck (or bacon)
- breadcrumbs
- grated Grana Padano cheese
- extra virgin olive oil
- salt
- pepper
Tools
- Baking Dish
- Pot
- Colander
Preparation
Remove the outer leaves of the cauliflower, wash it, and separate the florets with a small knife.
Boil them in slightly salted boiling water for about 10 minutes, then drain and let them cool slightly. To reduce the strong odor, I recommend adding a splash of lemon juice to the water.
Grease a baking dish with a little oil and a thin layer of béchamel, arrange the cauliflower in it, trying to form a single layer without overlapping the florets.
Cut the speck (or bacon) into strips and add it to the cauliflower (1).
Cover everything with the remaining béchamel, then sprinkle with a tablespoon of Grana, some breadcrumbs, and a pinch of pepper (2).
Place the dish in a preheated oven at 375°F and bake for 20 minutes, or until the surface is gratinated to your liking.
Cauliflower gratin with béchamel is ready, serve it hot as a rich side or main dish.
Advice and notes
You can adapt the recipe to Romanesco broccoli or cauliflower of different colors (purple, yellow, or green).
You can enrich the dish by adding cubes of provola cheese.
You can also steam the florets or use a pressure cooker instead of boiling them.
FAQ
Can I omit the deli meat?
Absolutely, adding speck or bacon is optional.
Can I gratin the cauliflower in an air fryer?
Yes, in this case, set the temperature to 350-375°F and cook for 12-15 minutes. You just need to use a baking dish of the appropriate size, possibly dividing the quantity into two dishes.
