Parmesan cauliflower cheese
A recipe from
cooking-ez.com December 1st 202126 K4.7
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:
Preparation | Cooking | Start to finish |
---|
40 min. | 55 min. | 1 hour 35 min. |
Step by step recipe
- 1: Prepare 1 cauliflower.
- 2: Put the cauliflower in a large pan and cover with 1 litre whole milk. Salt, pepper and add nutmeg to taste.
- 3: Bring to the boil and cook until the cauliflower is barely tender (do not overcook).
- 4: Take the cauliflower out of the pan with a skimmer or araignée (spider) and transfer to a colander to drain. Keep the milk.
- 5: Butter a gratin dish generously and add the cauliflower (thoroughly drained).
Preheat the oven to 390°F (200°C). - 6: Bring the milk used to cook the cauliflower back to a simmer.
- 7: Tip in 100 g flour all at once...
- 8: ...and mix thoroughly with a whisk.
Keep stirring until the bechamel thickens.
Check the seasoning. - 9: Add 80 g Parmesan (Parmigiano Reggiano)...
- 10: ...and stir until the cheese has melted.
Your Parmesan and cauliflower-flavoured bechamel is ready. - 11: Pour a generous amount of sauce over the cauliflower.
- 12: Scatter a little more Parmesan over, or use a different cheese for the topping, such as Comté, Emmental, Cheddar...
- 13: 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.
November 21th 2024.