Cauliflower with Bechamel Sauce
6 servings
60 minutes
Cauliflower with béchamel sauce is an exquisite dish where tender florets of cauliflower combine with silky white sauce and aromatic Gruyère cheese. Its roots trace back to classic French cuisine, where béchamel is one of the basic sauces used to create refined flavor compositions. Lemon juice adds a light tang while preserving the freshness of the cauliflower, and baking gives the dish a golden and appetizing appearance. Cauliflower under such a sauce acquires a rich, creamy taste with a hint of nuttiness from the cheese. This superb hot dish is suitable for both family dinners and elegant festive tables. Serve it straight from the oven, enjoying its softness and depth of flavor.
1
Wash the cabbage florets in cold water with the juice of half a lemon. Boil the cabbage in a large pot, add some milk, and cook uncovered for 20 minutes. Drain the water and rinse the cabbage with cold water. Then transfer it to a baking dish.
- Lemon: 0.5 piece
- Cauliflower: 1.5 kg
- Milk: 500 ml
2
Melt butter with sunflower oil in a saucepan, mix in flour and cook, stirring, for 2 minutes. Then slowly pour in the milk, add salt, and cook, stirring, for another 10 minutes. Then pour the sauce over the cabbage. Sprinkle with grated cheese and send to the preheated oven.
- Butter: 25 g
- Sunflower oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 500 ml
- Salt: to taste
- Gruyere cheese: 80 g
3
Bake for 10-15 minutes at 180 degrees until the top is golden. Serve immediately in the same dish.