Cauliflower gratin

Name: Cauliflower gratin
Prep time: 50 min
Cook time: 30 min
Total time: 80 min
Yield: 2
Cuisine: Italian
Ingredients: half a cauliflower; 125 ml of bechamel; 30 grams of grain; 30 grams of bread crumbs; 50 grams of scamorza

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.

Ingredients

cauliflower half a cauliflower
bechamel 125 ml
grain 30 grams
bread crumbs 30 grams
scamorza 50 grams

Protein

16g

Carbohydrates

18g

Fat

18g

Fiber

* approximate values per serving

Information

50 minutes Total time

30 minutes Active time

Serves 2 persons

Preparation

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.

Tips

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.

Trivia

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!