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!