Cauliflower with nutmeg under béchamel sauce
6 servings
60 minutes
Cauliflower with nutmeg in béchamel sauce is an exquisite dish of European cuisine that embodies rich traditions and refined taste. Béchamel, one of the classic French sauces, gives the cauliflower a creamy tenderness, while nutmeg fills it with warmth and comfort aroma. Smoked chicken breast adds savory notes, and parmesan provides a sophisticated cheesy depth. Baked to a golden crust, the cauliflower retains its natural juiciness while acquiring a velvety texture. This dish pairs perfectly with a glass of white wine and fresh bread, creating a harmony of flavors. It can serve as a light dinner on its own or as an elegant side to meat dishes. A wonderful choice for those who appreciate classic combinations and refined gastronomic pleasure.
1
Wash the cabbage, divide it into small florets, and cut into pieces if necessary. Season with salt and pepper. Place the cabbage in a baking dish.
- Cauliflower: 1.2 kg
- Salt: to taste
- Ground black pepper: to taste
2
Cut the smoked chicken breast into cubes. Grate the cheese on a coarse grater (you can use ready-made parmesan shavings). Add everything to the cabbage.
- Smoked chicken: 300 g
- Parmesan (Parmigiano Reggiano): 150 g
3
Melt butter in a saucepan, add flour. Slightly roast until a nutty aroma appears. Stir constantly with a whisk. Add milk in small portions. Mix to avoid lumps. Season with salt, pepper, and nutmeg. Cook on low heat for about 5 minutes. Finish with cream. If the consistency is too thick, you can add more milk or cream. The béchamel sauce is ready.
- Butter: 50 g
- Wheat flour: 4 tablespoons
- Milk: 400 ml
- Salt: to taste
- Ground black pepper: to taste
- Nutmeg: to taste
- Cream 20% fat: 200 g
4
Pour the sauce over the cabbage. Bake in a preheated oven at 200 degrees for 30 minutes.
- Milk: 400 ml
- Cream 20% fat: 200 g
5
Enjoy your meal!
