Cauliflower Gratin with Cheese and Béchamel Sauce
If you want to try cauliflower differently, and if you also like to add cheese to the preparations you make, this is an excellent alternative to mix both ingredients. Follow each of the steps in the recipe and prepare it for your whole family.
Servings: 16
Calories: 52kcal
Ingredients
- 2 mediums sized cauliflower.
- 50 gr of mozzarella or parmesan cheese.
- Black Pepper
- For the béchamel sauce
- ½ liter of milk
- 1 garlic finely chopped.
- 2 tablespoons flour
- 2 tablespoons butter
- Salt to taste.
- Spices to taste oregano, black pepper, nutmeg.
Instructions
- Wash the cauliflower very well, drain it and cut it into small corsages. Rewash it to remove all impurities.
- Bring 2 cups of water to a pot and add the cauliflower together with a pinch of salt and boil for 8 or 10 minutes. When you notice that they are well cooked, strain, and reserve.
- Now, take a half-tablespoon of butter in a skillet with the garlic and sauté until golden brown. Add the rest of the butter and when it melts slowly, add the flour and stir to remove lumps. Add the milk slowly and continue stirring until the milk is homogeneous and without lumps. Finally, aromatize the mixture by adding spices and a pinch of salt.
- Preheat oven to 180 °
- Place the cauliflower in a refractory and spread the sauce on top and sprinkle the cheese.
- Take the refractory to the oven for about 10 minutes with heat up and down. Then gratin for three more minutes, only with heat up.
- Serve hot so that the cheese can stretch and feel its maximum flavor.
Enjoy your meal!
Nutrition
Calories: 52kcal | Carbohydrates: 6g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 6mg | Sodium: 202mg | Potassium: 265mg | Fiber: 2g | Sugar: 3g | Vitamin A: 77IU | Vitamin C: 35mg | Calcium: 71mg | Iron: 1mg