Cauliflower gratin

The recipe that we are suggesting today is very simple and economic, combining health and flavour in one dish. It is cauliflower gratin, with the addition of a melting smoked cheese and a spoonful of béchamel sauce. The result is delicious and perfect for the cooler days of winter. Moreover, it is a clever way to cook cauliflower for those who don't normally like it in its "natural" state.


  • cauliflower half a cauliflower
  • béchamel 125 millilitres
  • parmesan 30 grams
  • breadcrumbs 30 grams
  • scamorza cheese 50 grams
50 minutes Total time
30 minutes Active time
Serves 2 persons
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Wash the cauliflower, separate the florets and boil. Take a casserole and smear the bottom of the dish with some béchamel sauce. Arrange the well-drained cauliflower florets over the sauce. Add the diced smoked cheese, some more béchamel sauce (a few teaspoons, not too much), and finally a sprinkling of parmesan and breadcrumbs. Bake at 200°C for 30 minutes. Serve hot and with the cheese well melted.

You should eat cooked cauliflower rather than raw: uncooked cauliflower contains a substance which, when ingested raw, could slow down the function of the thyroid. It is therefore inadvisable to it raw, especially for those suffering from hypothyroidism.
Cauliflower is rich in vitamin C, iron, phosphorus, folic acid and potassium. It therefore has the following potential properties: anti-cancer, antioxidant, anti-inflammatory and so on. So, let's get more cauliflower in our winter diet!

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