Italian cuisine · Vegetable Dishes

Cauliflower Gratin with Parmesan

Cauliflower cooked until just tender, baked under a béchamel with parmesan and breadcrumbs.

Ingredients · for 4 servings

• 1 cauliflower (approx. 1 kg)
• 500 ml whole milk
• 50 g butter
• 50 g flour
• 120 g parmesan
• 40 g breadcrumbs
• 1 pinch nutmeg
• Salt, pepper

Instructions

1. Trim the cauliflower, break into equally sized florets and cook in plenty of salted water for 6–8 min. until a knife meets slight resistance; drain and let dry well.
2. For the béchamel, melt the butter in a pot, stir in the flour and sweat lightly over medium heat for 2 min. without colouring.
3. Gradually whisk in the milk while stirring vigorously and simmer the sauce for 6–8 min. until it thinly coats the back of a spoon.
4. Season the béchamel with nutmeg, salt and pepper and melt in two-thirds of the grated parmesan.
5. Layer the florets in a buttered baking dish, pour the sauce evenly over them and sprinkle with the remaining parmesan and breadcrumbs.
6. Bake at 200°C top/bottom heat for 20–25 min. until the surface is patchily golden brown and the sauce bubbles at the edge; let rest for 5 min. and serve hot.