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.
38 K 4.7/5 (3 reviews)
1 hour 35 min.
Easy
3 people
7 IngredientsLast modified on: December 1st 2021
For 3 people, you will need:
- 1
½ cauliflower - 2
500 ml whole milk - 3
grated nutmeg - 4
50 g flour - 5
40 g Parmesan (Parmigiano Reggiano) - 6
salt - 7
pepper - Total weight: 1,190 grams
Change measures:
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 ½ cauliflower.
Stage 2 - 2 min.
Put the cauliflower in a large pan and cover with 500 ml 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 50 g flour all at once...
Stage 8 - 5 min.
Stage 9 - 1 min.
Add 40 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 | 60 RDI=20 % | 70 RDI=7 % | 30 RDI=4 % | 780 RDI=40 % | 3,260 RDI: 40 % |
| 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 3 people : 2.25 €
- 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: Potato gratin with 3 cheeses, Canadian rice pudding, Cauliflower "moelleux" in ramekins, Parmesan milk, Hearty potato and ham gratin, ... See them all 68
Flour
Like these other recipes: Viennese Shortbread, Corsican tarts, Galette berrichone, Panettone, Fresh pasta dough, ... See them all 204
Parmesan (Parmigiano Reggiano)
Like these other recipes: Creamy risotto with vegetables , Pesto, Pesto crackers, Brussels sprout salad, Roast cabbage with lemon, ... See them all 62
Cauliflower
Like these other recipes: Cauliflower, chicken and avocado salad, Cauliflower curry, Cauliflower "moelleux" in ramekins, Warm autumn salad, Auvergne gratin, ... See them all 49
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