This site uses only a few technical cookies necessary for its operation. By continuing to browse, you accept their use.
To find out more...
To find out more...
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
4.45 €
6 people
7 IngredientsLast modified on: December 1st 2021
For 6 people, 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
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=40 % | 150 RDI=10 % | 60 RDI=8 % | 1,560 RDI=80 % | 6,510 RDI: 80 % |
| 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 6 people : 4.45 €
- 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: Celery soup bourguignonne style, Smoky potato and potimarron gratin, Potimarron and celeriac autumn soup, Polenta à la Comtoise, Polenta with beetroot tops, ... See them all 68
Flour
Like these other recipes: Antoinette's caramelized apple cake, Meatballs, Cheese Soufflé, Fillets of sole meunière, Flognarde, ... See them all 206
Parmesan (Parmigiano Reggiano)
Like these other recipes: Special Parmesan baguettes, Farfalle with green asparagus, Spaghetti with mussels and basil, Creamy risotto with vegetables , Purple Pesto, ... See them all 63
Cauliflower
Like these other recipes: Du Barry soup, Cauliflower and purple eggplant with Greek pesto, Country vegetable soup, Auvergne gratin, Cauliflower tabbouleh, ... See them all 49
Other recipes you may also like
Flambéd bananas
The trick of this recipe is to end up with bananas caramelised on the outside, still firm on the inside, coated with a tasty syrup which is not 95% butter. February 21th 2011342 K 14 40 min.
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 2017480 K4.2 2 hours 15 min.
Fish petals, vegetables julienne, and beurre blanc
This recipe consists of delicate flakes ("petals") of poached fish, cooked with smoked ham, served on a bed of julienne vegetables (fine sticks of carrots, turnips and cabbage), with a "beurre blanc" sauce made with vinegar and shallots.... December 31th 2013270 K4 1 hour 35 min.
How to prevent peeled fruit or vegetables turning brown
Most fruits turn brown soon after peeling due to oxydation, and this is unattractive. To prevent this, you will find many recipes that tell you to coat them with lemon juice as soon as they are peeled. It's relatively effective when fruit are simply to be used peeled, but if you want to make a coulis or a sorbet for example, this is no longer sufficient. February 21th 2011129 K4 1 min.
Mulled wine Belle-Plagne style
If it's cold or you're in the snow, you will appreciate mulled wine which warms body and soul... There are as many mulled wine recipes as ski runs, so here is a basic one that you can easily adapt to your taste. February 21th 2011259 K 14 1 hour 35 min.
News list of cooking-ez.com
Sign up to receive the latest recipes (next batch due to be sent on 2025-11-23)
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.