Cauliflower Gratin

Cauliflower gratin is a comforting dish that is quite simple to prepare. Here is the recipe with an Italian touch:

Ingredients

• 1 medium cauliflower
• 200 g of béchamel sauce
• 100 g of grated Parmesan cheese
• 50 g of breadcrumbs
• Salt and pepper to taste
• Nutmeg (optional)
• Butter for greasing the baking dish

Preparation

1. Preheat the oven to 200 °C.
2. Clean the cauliflower by removing the outer leaves and separating the florets. Rinse the florets well under running water.
3. Bring a pot of salted water to a boil and blanch the cauliflower florets for about 5 minutes, until they are tender but still al dente. Drain and let cool.
4. In the meantime, prepare a light béchamel sauce. You can make it at home by heating 25 g of butter in a pot, adding 25 g of flour, and cooking for a couple of minutes, stirring with a whisk. Slowly pour in 250 ml of hot milk, continuing to stir until the sauce thickens. Season with salt, pepper, and nutmeg to taste.
5. Grease a baking dish with some butter, distribute the blanched cauliflower, and pour the béchamel over to completely cover the cauliflower.
6. Mix the grated Parmesan cheese with the breadcrumbs and spread the mix over the surface of the cauliflower.
7. Bake in the oven for about 20-25 minutes or until the surface turns golden brown and crispy.
8. Let it cool for a few minutes before serving.

Curiosity

Cauliflower gratin is a traditional dish in French cuisine known as “chou-fleur gratin.” The Italian version often features the addition of Parmesan or pecorino cheese for a more pronounced flavor.

If you want a special touch, you can add cooked ham or diced bacon among the cauliflower before pouring the béchamel. And for a dairy-free alternative, try replacing the béchamel with a cashew cream or a vegan béchamel sauce.