Cauliflower gratin with béchamel: the best recipe
15 mins
Easy
50 calories
This cauliflower béchamel recipe comes together in no time. The cauliflower cooks in just 5 to 6 minutes, top everything with a good homemade béchamel sauce, then put it in the oven. Result: a light and delicious dish that will delight the whole table.
Ingredients
4
person
-
Cauliflower
1
-
Grated cheese
80g
-
Breadcrumbs
-
Parmesan
-
Butter
50g
-
Flour
50g
-
Milk
1/2 liter
-
Nutmeg
-
Salt
-
Pepper
Preparation
Total time
45 mins
Preparation
15 mins
Cooking
30 mins
-
1
Cut the cauliflower into small florets and place them in a large pot of boiling water for 5 or 6 minutes.
-
2
Prepare the béchamel sauce. Bring the milk to the boil and melt the butter with a pinch of nutmeg in another large saucepan. Add the flour all at once and stir to incorporate it well into the butter. cook for 2 to 3 minutes over low heat. Be careful not to scorch it. Leave to cool.
-
3
Drain the cauliflower and place the florets in a gratin dish.
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4
Take the béchamel again: off the heat, pour the boiling milk over it. Cold white red. Stir with a whisk to thoroughly incorporate the roux into the milk and maintain a medium heat for 4 to 5 minutes. Season and add the grated cheese to finish, stirring well.
-
To finish
Top the cauliflower florets with this béchamel. Cover with a mixture of breadcrumbs and parmesan. Bake in a hot oven at the top of the oven for 20 minutes. Serve hot.
Advice
Can we replace béchamel with a lighter alternative?
Yes, you can use a mixture of light cream and milk, thickened with a little cornstarch, or even a cream cheese and egg mixture. These versions remain creamy while lightening the gratin.
How to prevent the cauliflower from releasing too much water and the gratin from becoming liquid when it comes out of the oven?
Drain the cauliflower carefully after cooking and let it cool so that it loses as much moisture as possible. You can also put it in the oven for a few minutes before adding the sauce, to dry the florets slightly and avoid a watery gratin.
How to store leftovers so that the gratin retains its texture and taste after reheating?
Place it in the refrigerator in an airtight container and reheat it in the oven at 160-170°C to obtain a browned top without softening the preparation. Avoid microwaving which makes the gratin more moist and less tasty.
