Cauliflower with Béchamel is a delicious side dish made of cauliflower gratin in béchamel sauce, enriched with Parmesan cheese and crunchy breadcrumbs. This dish is typical of Italian cuisine and is an excellent option to enhance everyday meals.
Steam the cauliflowers, drain them while still al dente and arrange them in a baking dish previously brushed with olive oil and sprinkled with breadcrumbs
Cover them with the béchamel, which you prepare by heating the oil, stirring in the flour, and then adding the hot cauliflower cooking water little by little while stirring until you obtain a smooth cream, seasoned with a pinch of salt and thyme
After covering the cauliflowers with the sauce, sprinkle with grated Parmesan and bake for 20 minutes in a preheated oven until a crust forms
Serve hot
The same can be done with Brussels sprouts and various other vegetables
The secret is only in the vegetable béchamel
Pot
Frying pan
Grater
Casserole dish
Italia
| Energy (kcal) | 118.09 |
| Carbohydrates (g) | 6.3 |
| of which Sugars (g) | 1.94 |
| Fat (g) | 5.74 |
| of which Saturates (g) | 3.67 |
| Protein (g) | 9.62 |
| Fiber (g) | 1.96 |
| Sale (g) | 0.12 |
