Cauliflower in Bechamel Sauce
4 servings
60 minutes
Cauliflower in béchamel sauce is a classic dish of French cuisine that delights with its tenderness and harmony of flavors. Béchamel, one of the fundamental sauces of French gastronomy, gives cauliflower a creamy texture and sophistication. The light sweetness of milk, the subtle spiciness of nutmeg, and the richness of cheese create a unique taste that makes this dish perfect for a cozy family dinner. It not only pleases the eye with its golden crust but also captivates with the tenderness of each bite. The baked cauliflower in this sauce becomes soft yet retains a slight firmness, while the stretchy cheese adds an appetizing texture. A wonderful side dish or standalone meal, cauliflower in béchamel sauce is culinary art in simple execution.
1
Boil the cabbage in salted water.
- Cauliflower: to taste
- Salt: to taste
2
Heat a deep pan with vegetable oil, add flour, and fry the flour for 1-2 minutes, stirring constantly.
- Vegetable oil: 3 tablespoons
- Wheat flour: 2 tablespoons
3
Then, reduce the heat and gradually add milk while stirring quickly.
- Milk: 1 l
4
First, dry crumbs are formed, add more milk and mix.
- Milk: 1 l
5
Repeat until the sauce resembles sour cream.
- Milk: 1 l
6
The frying pan has been on a low flame all this time.
7
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
- Nutmeg: to taste
8
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 beautiful golden color.
- Cauliflower: to taste
- Cheese: to taste
