This recipe combines the tender texture of cauliflower with rich and creamy béchamel sauce, baked to perfection with melted cheese on top. It’s ideal as a side dish or a standalone meal that will delight any veggie lover.
Ingredients:
- 1 head of cauliflower (about 1 kg), cleaned and cut into florets
- 40g butter
- 40g flour
- 500ml milk
- 100g grated cheese (gouda, cheddar, or mozzarella)
- 50g parmesan (for topping)
- A pinch of nutmeg
- Salt and pepper to taste
- 2 tablespoons breadcrumbs (optional, for a crispy crust)
Instructions:
Boil the cauliflower in salted water until tender but still firm (about 5-7 minutes). Drain and set aside.
In a pan over medium heat, melt the butter, add the flour, and stir until combined (about 1 minute).
Gradually add the milk while stirring continuously to create a smooth, thick mixture. Season with salt, pepper, and a pinch of nutmeg. Remove from heat and stir in 50g of grated cheese.
Place the cooked cauliflower in a baking dish. Pour the béchamel sauce over it. Sprinkle the remaining grated cheese and parmesan on top. For a crispy crust, add breadcrumbs if desired.
Bake in a preheated oven at 200°C (390°F) for about 20-25 minutes, until the top is golden and bubbly.
For extra flavor, add a touch of garlic to the béchamel sauce or mix in fresh herbs like parsley or thyme.
