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.
26 K 4.7/5 (3 reviews)
1 hour 35 min.
Easy
7 IngredientsLast modified on: December 1st 2021
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:
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=30 % | 150 RDI=10 % | 60 RDI=6 % | 1,560 RDI=60 % | 6,510 RDI: 60 % |
| Per 100 g | 4 RDI=1 % | 6 RDI=0 % | 2 RDI=0 % | 70 RDI=2 % | 270 RDI: 2 % |
How much will it cost?
- For : 4.45 €
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: Leek and celery soup, Smoky potato and potimarron gratin, Jerusalem artichoke purée with leeks, Naan, Pistachio ice cream, ... See them all 64
Flour
Like these other recipes: Coconut sweetcrust pastry, Spinach and Comté Loaf, Panettone, Chocolate rolls (petits pains), Liège waffles, ... See them all 196
Parmesan (Parmigiano Reggiano)
Like these other recipes: Julia salad, Tomato feuilleté with pesto, Gnocchi alla romana, Polpete, Tomato tatin, ... See them all 54
Cauliflower
Like these other recipes: Two-cheese vegetable gratin, Paella, Two-colour cauliflower salad, Gratin "grilled inside", Cauliflower and avocado rémoulade, ... See them all 47
Other recipes you may also like
Clarified butter
This is a way of melting butter to eliminate all the impurities. The clarified butter can then be heated without spoiling, and is more digestible. It is ideal for cooking at high temperatures where small black specks would spoil the appearance, or for emulsified sauces like béarnaise or mousseline.June 21th 2017456 K4.2 2 hours 15 min.
Chocolate mousse
Here is a simple quick recipe for chocolate mousse. It is just necessary to be careful at the final stage, when mixing the melted chocolate and the beaten egg-whites.February 21th 2011472 K3.7 40 min.
Marzipan (almond paste)
Very easy to do if you have a food processor which can slice or grate a lot of things.December 19th 2021627 K 34.5 15 min.
How to succeed in making sabayon (syllabub)
A sabayon is a delicious and delicate preparation based on egg yolks and sugar, with a liquid added (wine, alcohol, fruit juice, etc), which is then whipped in a bain-marie until it is both light and smooth. Usually sabayon is sweet (syllabub), but you can make it savoury, in which case there is...November 12th 2017929 K 54 20 min.
Sausage mushroom and cheese crumble
A small ramekin filled with sausage sandwiched between two layers of cooked mushrooms, topped with a savoury crumble made with cancoillotte (a cheese typical of eastern France). All the French region of Franche-comté is in this recipe: Morteau sausage, cancoillotte cheese, and Jura white wine.May 10th 2023242 K 24.6 2 hours 45 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2024-11-24)
Note: We'll never share your e-mail address with anyone else.
Post a comment or question
Follow this recipe
If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.
Note: We'll never share your e-mail address with anyone else.
Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.