Easiest Way to Make Perfect Cauliflower gratin with healthy béchamel sauce recipe
Cauliflower gratin with healthy béchamel sauce recipe. Gratins of all kinds are served in Morocco, from very simple and classic gratins flavored with cream, nutmeg and a hint of garlic; to more robust, cheesy concoctions like the vegetable gratin featured here. For this dish, cauliflower is pre-cooked until barely tender, then covered with a rich, cheesy bechamel sauce before being baked. Meanwhile, start preparing the courgette béchamel.
Cauliflower gratin with bechamel (white sauce) – Video recipe ! Cauliflower is a very healthy and tasty vegetable that doesn't take very long to cook. In this OneHowTo article, we'll explain how to make cauliflower with béchamel sauce, a dish also known as cauliflower gratin that looks and tastes delicious. You can have Cauliflower gratin with healthy béchamel sauce recipe using 12 ingredients and 8 steps. Here is how you cook it.
Ingredients of Cauliflower gratin with healthy béchamel sauce recipe
- Prepare 1 of cauliflower, separated into florets.
- It’s 1 of small onion, sliced.
- It’s 1 of leek, sliced (white part only).
- You need 600 g of peeled courgette (salted to remove excess water).
- It’s 200 g of water.
- It’s 150 g of skimmed milk.
- It’s 4 of small low-calorie cheeses.
- It’s of Extra Virgin Olive Oil from Spain.
- Prepare of Salt.
- Prepare of Pepper.
- You need of Nutmeg.
- You need of Low-calorie cheese for the gratin topping.
A perfect recipe to make even the fussiest of small children eat their vegetables, it's also quick to prepare and serves as a delicious snack thanks. While the cauliflower is roasting, you can make a bechamel sauce by whisking butter and flour, and then gradually adding warm milk, nutmeg and cheese. It creates a simple delicious cheesy sauce that is iconic of gratin recipes. When the cauliflower is done roasting, transfer it to a casserole dish and pour the sauce over the cauliflower.
Cauliflower gratin with healthy béchamel sauce recipe instructions
- Separate the cauliflower into florets and boil them in the milk with half the water, a pinch of salt and two tablespoons of Extra Virgin Olive Oil from Spain..
- Meanwhile, start preparing the courgette béchamel..
- Put 4 tablespoons of Extra Virgin Olive Oil from Spain in a saucepan and gently fry the onion and leek over low heat, making sure they don’t burn, which would affect the color of the béchamel sauce..
- Add the peeled, chopped courgette and sauté for five minutes..
- Next, add the water, milk, pepper and nutmeg to taste and simmer for 20 minutes..
- Blend with a hand-held blender and add the cheeses to make a creamy béchamel sauce. Season to taste and set aside..
- In a casserole dish, arrange the cauliflower florets. Pour the low-calorie béchamel sauce over the top with the grated low-calorie cheese. Put the dish in the oven at 180ºC, until the cheese bubbles and turns golden..
- And there you have it, the perfect side dish to round off a great evening meal..
Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Add the cauliflower to a large pot and add water to cover. Drain the excess water and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary. Place cauliflower florets on a baking sheet and drizzle with olive oil and sprinkle with salt. Use a slotted spoon to transfer to a bowl of ice water to cool.
