Cauliflower in béchamel sauce
4 servings
50 minutes
Cauliflower in béchamel sauce is a delicate dish of Italian cuisine that combines the creamy texture of classic béchamel sauce with the softness of cauliflower. This recipe has roots in European culinary traditions, where simple vegetables are transformed into exquisite dishes through refined cooking techniques. The sauce, made from milk, flour, and sour cream, envelops the cauliflower with lightness and richness, while the aroma of nutmeg adds a spicy note. Grated parmesan baked to a golden crust adds depth of flavor and an appetizing texture. This dish is perfect as a standalone dinner or as a side dish complementing meat and fish dishes.
1
Boil the cabbage in salted water.
- Cauliflower: 500 g
- Salt: to taste
2
Heat a deep pan with vegetable oil, add flour, and fry for 1-2 minutes, stirring constantly. Then, reduce the heat and gradually add milk, mixing quickly. At first, dry crumbs will form; add more milk and mix. Repeat this until a sauce similar to sour cream starts to form.
- Vegetable oil: 2 tablespoons
- Wheat flour: 2 tablespoons
- Milk: 1 l
3
The pan stays on low heat all this time. Then add sour cream, salt, and pepper. Add a bit of nutmeg and remove from heat (the sauce preparation takes about 10-15 minutes).
- Sour cream 15%: 150 g
- Salt: to taste
- Ground black pepper: to taste
- Ground nutmeg: to taste
4
Place the boiled cabbage, separated into florets, in a dish (ceramic or glass), pour sauce on top, sprinkle with a thick layer of grated cheese, and put it in a preheated oven until the cheese melts and turns a nice golden color.
- Cauliflower: 500 g
- Grated Parmesan cheese: 100 g