How to Resist a Tempting Dish of Cauliflower Gratin?
Vegetable gratins are irresistible especially when topped with a golden and crispy layer created by gratin in the oven. From pumpkin to Belgian endive to mixed vegetables and mushroom lasagna, there are many tempting recipes that can satisfy your craving. Today, however, we want to introduce you to cauliflower gratin – a true timeless classic and typically a homemade winter preparation that makes even the least loved vegetables tasty and irresistible thanks to the irresistible crust that forms in the oven – hiding a creamy and tasty heart of béchamel and Parmigiano. The result is a delicious and genuine vegetarian side dish that will whet the appetite of the whole family and make you soon change your mind.
Cauliflower Gratin
Ingredients
- Cauliflower (cleaned) 1 kg
- Grated Parmigiano Reggiano DOP 35g
Calories:
Difficulty: Easy
Preparation: 15 min
Cooking: 35 min
Servings: 4 people
Cost: Low
Preparation
How to Prepare Cauliflower Gratin
First, wash and clean the cauliflower, removing the outer leaves and central stem. Then, separate the florets to obtain about 800 g of cauliflower. Dip the florets in boiling salted water and boil for 15 minutes (if you don’t like the cauliflower smell during cooking, you can attenuate it by adding lemon or vinegar to the water).
Meanwhile, prepare the béchamel sauce: heat the milk in a saucepan, while melting the butter in another thick-bottomed saucepan. Once melted, add the flour to the butter gradually, stirring immediately with a whisk to prevent the formation of lumps.
Lightly brown, then add the hot milk, stirring continuously to avoid the formation of lumps. Season with nutmeg, pepper, and salt and thicken the mixture for a few minutes, continuing to stir.
The béchamel should remain quite liquid. Drain the cauliflower florets carefully and keep them aside. Butter a 20×20 cm baking dish and place the cauliflower florets inside. Cover with the béchamel and sprinkle evenly with Parmigiano Reggiano.
Season with pepper to taste and bake in a preheated static oven at 180° C for 10 minutes. After this time, set the grill mode at 220° C and cook for another 10 minutes, until obtaining a golden crust. Your cauliflower gratin is ready to be served.
Storage
The cauliflower gratin can be kept in the refrigerator in an airtight container for 1-2 days. The preparation can be frozen after cooking.
Tips
Want to add some color to the dish? Try using purple or green cauliflower. If you like strong flavors, you can add chunks of Taleggio or other soft cheeses of your choice. Adding a few leaves of thyme will make the dish pleasantly aromatic!