- 800 gr cauliflower
- 20 gr butter
- 50 gr freshly grated Parmesan cheese
Remove the outer leaves of the cauliflower and cut and wash the florets. Place them into a colander and wash under running water. Bring a large pot containing water to a boil and steam cauliflower for 15 minutes.
Ingredients for besciamella *Béchamel is a flour-thickened milk sauce
- 4 tablespoons butter (1/2 stick)
- 1/4 cup all-purpose flour (white)
- 2 cups warm whole milk
- 1/8 teaspoon ground nutmeg
- 1/2 teaspoon salt
Melt butter in a small, heavy saucepan over medium heat until foaming. Do not let brown. Gradually add milk and flour, and cook until just thickened, stirring often, about 5/10 minutes.
Drain the cauliflower, toss with the sauce and dump into a gratin dish. Scatter over butter and Parmesan, season with salt and pepper and bake until bubbling and gratineed on top, 5 to 10 minutes. Serve hot.