Cauliflower Casserole
4 servings
20 minutes
Cauliflower casserole is a refined dish of Italian cuisine that embodies the harmony of creamy tenderness and subtle nutty spice. At its core is cauliflower baked in a thick cheese sauce that smoothly envelops each floret, imparting rich flavor and velvety texture. Emmental with its nutty notes and nutmeg add depth, while crispy breadcrumbs create an appetizing crust. This dish pairs wonderfully with light salads or roasted vegetables. Its origins trace back to Tuscan culinary traditions, where simple yet rich flavors are cherished. The casserole makes an excellent choice for a cozy family dinner or an elegant gathering, bringing warmth and comfort to every serving.
1
In a large pot, bring water to a boil. Divide the cauliflower into small florets, add to the boiling water, and cook for 5 minutes.
- Cauliflower: 1 piece
2
Use a slotted spoon to remove the cabbage from the water, drain excess water, and place it in a deep oven-safe dish.
3
Preheat the oven to 220 degrees.
4
Melt the butter in a saucepan. Constantly stirring, add flour. Then – cold milk, bring to a boil.
- Butter: 60 g
- Wheat flour: 40 g
- Milk: 250 ml
5
Add spices and bay leaf. While the liquid is boiling, stir for a couple of minutes and remove from heat. Remove the bay leaf.
- Bay leaf: 1 piece
- Nutmeg: 2 g
- Sea salt: to taste
- Ground black pepper: to taste
6
Add grated cheese and mix. The mixture should have a fairly dense texture.
- Emmental cheese: 200 g
7
Now pour it over the cauliflower, sprinkle with breadcrumbs, and bake for 5-7 minutes.
- Breadcrumbs: 50 g