Cauliflower baked with cheese
The cauliflower baked with cheese tastes like grandma’s – super delicious! You’ll love our recipe with cream – it’s very easy to make yourself.
INGREDIENTS
FOR THE BÉCHAMEL SAUCE
100g butter
80g flour
200 ml milk
200 ml cream
400 ml vegetable broth
½ tsp salt
1 pinch of pepper
1 pinch of grated nutmeg
1 organic lemon
ASIDE FROM THAT
1 cauliflower
1 tsp salt
1 – 2 tbsp olive oil
1 clove of garlic
200 g grated cheese (e.g. Gruyère or mountain cheese)
some chives
PREPARATION
1. Wash the cauliflower, cut it into large florets and boil it in a pot of bubbling, well-salted water for about 4-5 minutes until al dente. Drain the cauliflower in cold water, preferably with ice cubes, and then drain well.
2. For the béchamel sauce, melt the butter in a saucepan, stir in the flour and sauté over medium heat for about 2 minutes. The flour should not be browned so that the sauce remains white.
3. Deglaze with the milk and cream and bring the sauce to the boil, stirring constantly with a whisk, until it becomes nice and creamy. Turn off the heat to prevent the sauce from burning. Stir in the vegetable broth, salt, pepper and nutmeg. Wash the lemon in hot water, dry it, grate the peel finely and squeeze out the fruit. Season the sauce with lemon juice and the finely grated lemon peel.
4. Preheat the oven to 175 degrees fan (195 degrees top and bottom heat). Peel and press the garlic clove. Brush a baking dish (20 x 30 cm) with the olive oil and the pressed garlic clove. Distribute the cauliflower florets evenly.
5. Pour the béchamel sauce over it and spread the grated cheese generously over the cauliflower. Put the baking dish in the oven and bake for about 25-30 minutes until golden. Cut the chives into thin rolls and sprinkle over them just before serving. Bon appetit!
