To gain flavor, you can add a few cubes of ham to the bechamel or complete the dish with some chopped boiled eggs on the cauliflower. Finally, sprinkle a little pepper, pour the béchamel on top and gratin, as indicated in the recipe. Remember not to overcook the cauliflower and, if possible, steam it.
> 1 cauliflower
> 50 g of grated Parmesan cheese
> Shall
> Pepper
For the bechamel:
> ½ liter of milk
> 3 tablespoons of flour
> 1 tablespoon butter
> 1 pinch of nutmeg
1. Separate the cauliflower florets and steam them for a few minutes.
2. Meanwhile, prepare the bechamel: put the butter in a frying pan and brown the flour, add the milk little by little while stirring; salt pepper.
3. Sprinkle with a pinch of nutmeg and leave on the heat until the sauce thickens. Stir continuously until you obtain the desired texture.
4. Arrange the cauliflower florets on a platter and pour the bechamel on top, sprinkle the grated Parmesan cheese on top and gratin in the oven preheated to 180 ºC for 15 minutes. The time will depend on the size of the cauliflower pieces, but you should avoid overcooking it.
5. Serve immediately.
Difficulty: low
Time: 30 minutes
Servings: 4
Calorie intake: 275 kcal
