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.
Ingredients
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cauliflower half a cauliflower
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béchamel 125 millilitres
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parmesan 30 grams
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breadcrumbs 30 grams
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scamorza cheese 50 grams
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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.
Step by step
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Smear a little béchamel sauce over the bottom of a casserole dish
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Arrange the boiled cauliflower florets over the sauce
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Add the diced scamorza cheese
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Add a little more béchamel
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Sprinkle over some parmesan cheese
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Add the breadcrumbs and bake
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Bake for 30 minutes at 200°C, then serve
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