Cauliflower gratin
Published on 18 February 2014
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Ingredients and method
The preparation remains in its original order; guided mode is not available for this structure.
Ingredients
1 medium cauliflower
Grana slices
Emmental or Fontal slices
Grated grana
Butter
Béchamel
50 g butter
50 g flour
Half a litre of milk
Salt, pepper and nutmeg
I steam the cauliflower, or microwave or boil it. Do not overcook.
I make classic béchamel: melt butter, add and lightly toast flour, then add boiling milk and whisk out lumps.
Add salt, pepper and nutmeg and cook about 10 minutes.
I butter a large ovenproof dish.
I arrange cauliflower in a single layer.
If not salted during cooking, salt lightly.
I cover the entire surface with sliced cheese.
I cover thoroughly with béchamel.
I finish with grated grana, freshly ground pepper and butter knobs and bake at 180°C for about twenty minutes until well coloured. Grill briefly if desired.
1 medium cauliflower
Grana slices
Emmental or Fontal slices
Grated grana
Butter
Béchamel
50 g butter
50 g flour
Half a litre of milk
Salt, pepper and nutmeg
I steam the cauliflower, or microwave or boil it. Do not overcook.
I make classic béchamel: melt butter, add and lightly toast flour, then add boiling milk and whisk out lumps.
Add salt, pepper and nutmeg and cook about 10 minutes.
I butter a large ovenproof dish.
I arrange cauliflower in a single layer.
If not salted during cooking, salt lightly.
I cover the entire surface with sliced cheese.
I cover thoroughly with béchamel.
I finish with grated grana, freshly ground pepper and butter knobs and bake at 180°C for about twenty minutes until well coloured. Grill briefly if desired.
Original source: https://incucinaconlilly.com/2014/02/18/cavolfiore-gratinato/
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