Easiest Way to Make Tasty Cauliflower in Bèshamel Sauce

Delicious, fresh and tasty.

Cauliflower in Bèshamel Sauce. Add the cauliflower to a large pot and add water to cover. Drain the excess water and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary. Stir often and cook till it thickens, take off from flame.

Cauliflower in Bèshamel Sauce Be careful not to overcook the florets so that they end up so soft that they crumble and dissolve in the water. Transfer the Cauliflower to a heatproof dish, dust it with grated Parmigiano, cover it with béchamel sauce. Artusi suggests this be served between courses, or with stewed meat or boiled chicken. You can cook Cauliflower in Bèshamel Sauce using 7 ingredients and 3 steps. Here is how you cook it.

Ingredients of Cauliflower in Bèshamel Sauce

  1. Prepare 1 of cauliflower.
  2. You need Pinch of salt for the cooking water.
  3. You need 1 cup of milk.
  4. It's 100 g of flour.
  5. Prepare 50 g of cheese.
  6. Prepare 50 g of butter.
  7. It's 3 tsp of salt.

The cauliflower with bechamel recipe we bring you today is delicious and very easy to make. There is nothing more incredible than a light, quick-to-make and drives-you-crazy snack, especially because of its flavor and texture. That is the reason we chose the cauliflower in bechamel sauce recipe for this occasion, a perfect match that you will love. Then add ground beef, salt, pepper, and nutmeg.

Cauliflower in Bèshamel Sauce step by step

  1. Cook the cauliflower florets in salted water.
  2. Make the bèshamel sauce: in a pan, melt the butter and add the flour, stir till combined, add the milk and the salt. Stir often and cook till it thickens, take off from flame..
  3. Put the cauliflower florets in an ovenproof dish and add the bèshamell sauce. Add grated cheese on top and bake in the oven on 250 degrees celsius or stage 5 in gas oven until cheese on top gets brown..

Cook on medium flame stirring occasionally till cooked, let stand. Sauce: Melt butter and oil over low flame. Remove from flame and stir in the flour, blending thoroughly. Remove the cauliflower and add to a blender with. Gratins of all kinds are served in Morocco, from very simple and classic gratins flavored with cream, nutmeg and a hint of garlic; to more robust, cheesy concoctions like the vegetable gratin featured here.