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.
24K 4.7/5 based on 3 reviews
Last modified on: December 1st 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
How long will it take?
Time required for this recipe:
| Preparation | Cooking | Start to finish |
|---|---|---|
| 39 min. | 55 min. | 1 hour 34 min. |
At what time:
- When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ? - Work this out...
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
| 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 % |
How much will it cost?
- For : 4.44 €
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: Hot chocolate, Peach and verbena feuilleté, Poached eggs with spinach and Comté milk, Celeriac soup with mustard, Gâteau Basque , ... All |
 | Flour: You can get more informations, or check-out other recipes which use it, for example: Liège waffles, Jam doughnuts, Grandma Solange's biscuits, Shortcrust pastry (pâte brisée), Cashew-nut and Parmesan biscuits, ... All |
 | Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Spaghetti with smoked salmon, Cashew-nut and Parmesan biscuits, Pesto crackers, Pea risotto "Mantecare", Tagliatelle and courgette spaghetti, carbonara style, ... All |
 | Cauliflower: You can check-out other recipes which use it, like for example: Breton coleslaw, Spinach and cauliflower with sesame béchamel sauce, Vegetable tartare, Cauliflower tabouleh, How to prepare cauliflower, ... All |
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