Parmesan cauliflower cheese


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.
32 K 4.7/5 (3 reviews)
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Last modified on: December 1st 2021
You will need:

Times for this recipe
Preparation: 40 min.
Cooking: 55 min.
All in all: 1 hour 35 min.
When should you start or finish this recipe?
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Step by step recipe


Stage 1 - 20 min.
Parmesan cauliflower cheese
Prepare 1 cauliflower.

Stage 2 - 2 min.
Parmesan cauliflower cheese
Put the cauliflower in a large pan and cover with 2 lb + 3.2 oz whole milk. Salt, pepper and add nutmeg to taste.

Stage 3 - 15 min.
Parmesan cauliflower cheese
Bring to the boil and cook until the cauliflower is barely tender (do not overcook).

Stage 4 - 4 min.
Parmesan cauliflower cheese
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.
Parmesan cauliflower cheese
Butter a gratin dish generously and add the cauliflower (thoroughly drained).

Preheat the oven to 390°F (200°C).

Stage 6 - 5 min.
Parmesan cauliflower cheese
Bring the milk used to cook the cauliflower back to a simmer.

Stage 7 - 1 min.
Parmesan cauliflower cheese
Tip in 5.5 oz flour all at once...

Stage 8 - 5 min.
Parmesan cauliflower cheese
...and mix thoroughly with a whisk.

Keep stirring until the bechamel thickens.

Check the seasoning.

Stage 9 - 1 min.
Parmesan cauliflower cheese
Add 2.8 oz Parmesan (Parmigiano Reggiano)...

Stage 10 - 3 min.
Parmesan cauliflower cheese
...and stir until the cheese has melted.

Your Parmesan and cauliflower-flavoured bechamel is ready.

Stage 11 - 2 min.
Parmesan cauliflower cheese
Pour a generous amount of sauce over the cauliflower.

Stage 12 - 2 min.
Parmesan cauliflower cheese
Scatter a little more Parmesan over, or use a different cheese for the topping, such as Comté, Emmental, Cheddar...

Stage 13 - 30 min.
Parmesan cauliflower cheese
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
Proteins (gr)Carbohydrates (gr)Fats (gr)Energy value (in k-calories)Energy value (in k-joules)
Whole recipe120 RDI=40 %150 RDI=10 %60 RDI=8 %1,560 RDI=80 %6,510 RDI: 80 %
Per 100 g4 RDI=2 %6 RDI=1 %2 RDI=0 %70 RDI=3 %270 RDI: 3 %
The % figures are calculated in relation to the Recommended Dietary Intake , or RDI of 2,000 k-calories (or 8,400 k-joules) per day for a woman Change to a man
Possible allergens in this recipe: Milk, Gluten
How much will it cost?
  • For : 4.45 €

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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)
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