Gratinated Cauliflower

Instructions

1. 1

   First, wash and clean the cauliflower, removing the outer leaves and the central core, then separate the florets: you should get about 800 g of cauliflower. Place the florets in boiling salted water and cook for 15 minutes (if you don't like the smell of cauliflower while cooking, you can reduce it by adding lemon juice or vinegar to the water).

2. 2

   Meanwhile, prepare the béchamel sauce: in a saucepan, heat the milk, while in another saucepan with a thick bottom, melt the butter over low heat. Once melted, add the flour to the saucepan with the butter, mixing immediately with a whisk to prevent lumps.

3. 3

   Let it brown slightly, then add the hot milk, mixing immediately with a whisk. Continue stirring to prevent lumps; season with nutmeg, pepper and salt, and let the mixture thicken for just a few minutes, stirring constantly.

4. 4

   The béchamel sauce should remain quite liquid. In the meantime, the cauliflower florets will be cooked, drain them carefully and set aside for a moment. Grease a 20x20 cm baking dish and place the cauliflower florets inside.

5. 5

   Cover with the béchamel sauce and then sprinkle evenly with Parmesan cheese. Season with pepper to taste and then bake in a preheated oven at 180° in static mode for 10 minutes. After this time, set the grill to 220° and bake for another 10 minutes, so as to obtain a golden crust. Your gratinated cauliflower is ready to be served.