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Parmesan cauliflower cheese

Name: Parmesan cauliflower cheese
Prep time: 39 min
Cook time: 55 min
Total time: 1 h 34 min
Yield: 6 people
Cuisine: French
Ingredients: 1 cauliflower; 1 litre whole milk; Grated nutmeg; 100 g flour; 80 g Parmesan (Parmigiano Reggiano); Salt; Pepper

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.

43 K 4.7/5 (3 reviews)459431

Duration

1 hour 35 min.

Difficulty

Easy

Last modified on: December 1^st 2021

Step by step recipe Ingredients Duration Nutritional facts Cost Comments Support the site ❤️

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.

Preparation 40 min.

Cooking 55 min.

When should you start or finish this recipe?

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).

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.

...and mix thoroughly with a whisk.

Keep stirring until the bechamel thickens.

Check the seasoning.

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.

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.

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.

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Nutritional information

	Proteins	Carbohydrates	Fats	Calories	Energy
Per 100 g	4 g RDI=7 %	6 g RDI=2 %	2 g RDI=3 %	65 kcal RDI=3 %	274 kJ RDI=3 %
Per person	19 g RDI=29 %	24 g RDI=9 %	9 g RDI=13 %	259 kcal RDI=13 %	1,085 kJ RDI=13 %
Whole recipe	115 g RDI=177 %	146 g RDI=55 %	56 g RDI=77 %	1,555 kcal RDI=78 %	6,512 kJ RDI=78 %