Cauliflower gratin


  • 800 gr cauliflower
  • 20 gr butter
  • 50 gr freshly grated Parmesan cheese

cavolfiore  burro  PARMIGIANO REGGIANO

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.

bollire cavolfiori   

 Ingredients for besciamella             *Béchamel is a flour-thickened milk sauce

butter   all purpose flour  cup of whole milk  nutmegs  salt shaker

  • 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.

cavolfiori gratinati teglia

Buon appetito!