Hello everyone hope you had a nice week, I am so happy it is weekend and don’t have to go out in the cold, icy and snowy weather. This means more time for me to cook as this is what I love doing most. This recipe is definitely a wintery one but very delicious. I find cauliflower quite difficult to cook alone without mixing it with other ingredients which in most of the cases hide the real flavour. On the contrary, in this specific recipe the cauliflower is put in the limelight and the flavour is beautifully enhanced by the creamy bechamel sauce and the nut meg. I think this recipe of cauliflower in bechamel sauce helps a lot re-evaluate the delicious taste of this “challenging” vegetable.
Serves: 4 People
Cooking Time: 45 min
To make this recipe you will need:
1 whole medium size Cauliflower
2 tablespoons of plain Flour
3 glasses of Milk
100 gr of Cheddar
2 tablespoons of Butter
First of all, cut the cauliflower into small pieces and boil until tender.
Meanwhile take 2 tablespoons of flour and 2 tablespoons of butter and gently mix them together until completely incorporated with each other, then while whisking slowly add some drops of milk , after that, carefully add the other milk and continue mixing.
When you notice the sauce is thickening add about 50-60 gr of cheddar, salt and grate the Nut Meg and mix until the sauce is creamy and the cheese is completely melted.
Tip: The bechamel sauce is ready when you dip the spoon in the sauce and if you wipe with your finger in the back of it, the spoon stays clean.
Then when the cauliflower is cooked and the bechamel ready, place the cauliflower on a Pyrex then add the creamy bechamel, the grated cheddar, bread crumble and some parsley on the top.
Cook in the oven for about 25 minutes at 180C/gas mark 5 or until golden brown.
I really hope you will like this recipe, I think it is a very interesting way of cooking cauliflower because the bechamel sauce and the nut meg make a perfect combination of flavours. You can use it as a base for pasta or rice and it goes perfectly as a side dish with some roasted salmon.
See you on the next recipe,
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