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Cauliflower au gratin

Cauliflower au gratin

Wash the cauliflower well, break it into bunches and leave it in cold water for 30 minutes. Change the water, add salt and cook for 10-15 minutes. It should not be left too long so that the bouquets remain whole. Remove to a sieve and allow to drain.

Preparation of bechamel sauce: Let the butter melt over low heat. Add the flour at once and mix vigorously so that no lumps form. I usually use the whisk, I do better than with a spoon. his.

Add the grated Parmesan cheese, keeping 2-3 tablespoons on top. Grease a bowl with butter (I used a 15 * 30 cm shape) and sprinkle with breadcrumbs.

Place the cauliflower bunches.

Pour the warm sauce (in which I added the chopped parsley .... it was an eighty moment so it does not appear in the picture) and sprinkle the remaining Parmesan cheese.

Put in the preheated oven until a golden crust is formed. Serve hot!