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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.

22K 3 4.7

Last modified on: December 1^st 2021

Keywords for this recipe:

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

Change measures: Metric

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How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
39 min.	55 min.	1 hour 34 min.

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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).

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.

...and mix thoroughly with a whisk.

Keep stirring until the bechamel thickens.

Check the seasoning.

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.

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.

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

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
1,555 Kcal or 6,510 Kj	115 gr	147 gr	56 gr
78 %	44 %	14 %	8 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
65 Kcal or 272 Kj	5 gr	6 gr	2 gr
3 %	2 %	1 %	<1 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten

How much will it cost?

For : 4.44 €

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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: You can get more informations, or check-out other recipes which use it, for example: Pistachio ice cream, Far Normandy-Brittany, Celeriac and sesame soup, Quiche filling mixture, Panna cotta, ... All
	Flour: You can get more informations, or check-out other recipes which use it, for example: Provençal colombier for Pentecost, "Moelleux" cake batter, Pogne de Romans, Cornmeal baps for Anne, Finger biscuits, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Coriander and cashew nut pesto, Spaghetti Carbonara, Penne with purple artichokes, Cashew-nut and Parmesan biscuits, Spaghetti with smoked salmon, ... All
	Cauliflower: You can check-out other recipes which use it, like for example: Cauliflower and chickpea salad, Roscoff salad, Lebanese-style chickpea salad, Cauliflower and purple eggplant with Greek pesto, Cauliflower, red bean and avocado salad, ... All

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