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Parmesan cauliflower cheese
In this recipe, the cauliflower is cooked first in milk and this is used to make a Parmesan-bechamel sauce. The dish is topped with more Parmesan before being browned in the oven.
41 K 4.7/5 (3 reviews)
1 hour 35 min.
Easy
4.45 €
6 people
7 IngredientsLast modified on: December 1st 2021
For 6 people, you will need:
- 1
1 cauliflower - 2
1 litre whole milk - 3
grated nutmeg - 4
100 g flour - 5
80 g Parmesan (Parmigiano Reggiano) - 6
salt - 7
pepper - Total weight: 2,380 grams
Times for this recipe
Preparation: 40 min.
Cooking: 55 min.
All in all: 1 hour 35 min.
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 20 min.
Prepare 1 cauliflower.
Stage 2 - ⌛ 2 min.
Put the cauliflower in a large pan and cover with 1 litre whole milk. Salt, pepper and add nutmeg to taste.
Stage 3 - ⌛ 15 min.
Bring to the boil and cook until the cauliflower is barely tender (do not overcook).
Stage 4 - ⌛ 4 min.
Take the cauliflower out of the pan with a skimmer or araignée (spider) and transfer to a colander to drain. Keep the milk.
Stage 5 - ⌛ 4 min.
Butter a gratin dish generously and add the cauliflower (thoroughly drained).
Preheat the oven to 390°F (200°C).
Preheat the oven to 390°F (200°C).
Stage 6 - ⌛ 5 min.
Bring the milk used to cook the cauliflower back to a simmer.
Stage 7 - ⌛ 1 min.
Tip in 100 g flour all at once...
Stage 8 - ⌛ 5 min.
Stage 9 - ⌛ 1 min.
Add 80 g Parmesan (Parmigiano Reggiano)...
Stage 10 - ⌛ 3 min.
...and stir until the cheese has melted.
Your Parmesan and cauliflower-flavoured bechamel is ready.
Your Parmesan and cauliflower-flavoured bechamel is ready.
Stage 11 - ⌛ 2 min.
Pour a generous amount of sauce over the cauliflower.
Stage 12 - ⌛ 2 min.
Scatter a little more Parmesan over, or use a different cheese for the topping, such as Comté, Emmental, Cheddar...
Stage 13 - ⌛ 30 min.
Bake for about 30 minutes.
As always with gratin-style dishes, you can finish with a quick blast under the grill for 2 or 3 minutes to brown the top.
As always with gratin-style dishes, you can finish with a quick blast under the grill for 2 or 3 minutes to brown the top.
Remarks
You may well have some sauce left over after stage 11. This can be kept in the fridge for several days in a sealed container.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Home made, based on a recipe by Diego Alary.
Nutritional information
| Proteins (gr) | Carbohydrates (gr) | Fats (gr) | Energy value (in k-calories) | Energy value (in k-joules) | |
|---|---|---|---|---|---|
| Whole recipe | 120 RDI=40 % | 150 RDI=10 % | 60 RDI=8 % | 1,560 RDI=80 % | 6,510 RDI: 80 % |
| Per 100 g | 4 RDI=2 % | 6 RDI=1 % | 2 RDI=0 % | 70 RDI=3 % | 270 RDI: 3 % |
| Per person | 20 RDI=7 % | 20 RDI=2 % | 9 RDI=1 % | 260 RDI=10 % | 1,090 RDI: 10 % |
How much will it cost?
- For 6 people : 4.45 €
- Per person : 0.75 €
Change currency:
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Whole milk
Like these other recipes: Panna cotta, Gratin with Parmesan flavours, Indian rice pudding, Bourguignon potatoes , Hearty potato and ham gratin, ... See them all 69
Flour
Like these other recipes: Oaty walnut cake , Galette berrichone, Coconut sweetcrust pastry, Muffin dough, Gâteau Breton (Brittany butter cake), ... See them all 211
Parmesan (Parmigiano Reggiano)
Like these other recipes: Gnocchi alla romana, Coriander and cashew nut pesto, Spicy carrots and turnips roasted with Parmesan cheese, Special Parmesan baguettes, Tomato feuilleté with pesto, ... See them all 64
Cauliflower
Like these other recipes: Crunchy spring salad, Vegetable tartare, Creamy risotto with vegetables , Creamy cauliflower and avocado salad, Crunchy Cauliflower Salad with Lemon, ... See them all 50
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