Cauliflower with bechamel: a revisited recipe


While the relationship of those of us who grew up watching Naranjito, Dartacán, and David the Gnome with cabbage doesn’t always equate to childhood memories full of laughter and tasty food, I would dare say that this dish is one of the exceptions (by the way when they left her to drown under a ton of mayonnaise). The creaminess of the bechamel, the cheese and the ever-appreciative crispness of the gratin were flavorful enough that you didn’t quite realize that what was underneath was consistently overcooked breaded cauliflower. .

Why am I putting “cheese to taste” instead of giving an exact variety and amount of this treat? Because it is not the same thing to gratinate with an Emmental as with a Gouda, a more or less refined Manchego, Parmesan, Raclette or Ossau Iraty. If you like strong flavors, choose a cheese with a stronger taste, if you like a more melting gratin, choose one with a fattier texture, and if you want it crispier, add a little butter and a little breadcrumbs, panko or corn flakes type cereals without sugar well crushed. You can also mix a little blue cheese with the béchamel and choose a less fragrant one for the gratin: for a vegan version, I recommend replacing the milk with vegetable milk, margarine or oil for the butter, and breadcrumbs and nutritional yeast for the cheese. .

The béchamel is another thing that you have to adapt to your taste: the one we offer is a medium coverage béchamel, I add about 75 ml of milk more because I like it a little light; If you like more kibble, you can add 10 grams of flour and butter. Es important no pasarse, porque si se convierte en hormigón armado después de pasar por el horno no tiene mucha solución, excepto converla en croquetas or triturarla, añadirle un poco más de leche y convertla en salsa para pasta or una cobertura para un lecho de patatas baker.

The previous cooking time for cauliflower is approximate and entirely up to the taste of the person who is going to eat it, and in the case of microwave cooking, it also depends on the capacity of the microwave and its power. In this first cooking, it must be a little harder than we would eat it at that time, because the minutes it will spend under the béchamel in the hot oven will finish doing this job. Do you like it well done because that’s how you eat it at home and according to the rules of the art? Do it a little more. Do you like it al dente or do you want to reuse leftovers? Cook it a little less.

Difficulty

That of not overcooking the cauliflower.

Ingredients

for 4/5 people

  • 1 large cauliflower (about 1 or 1.2 kg)
  • 1 large onion or 1 and ½ medium
  • 50 g butter (and a little more for the gratin if you like)
  • 50g wheat flour
  • a drizzle of light olive oil
  • 650ml whole milk
  • Salt
  • Nutmeg
  • Pepper
  • Cheese to taste to gratin

preparation

  1. Peel and chop the onion and put it in a saucepan or pot with the butter and a drizzle of mild olive oil. Cook over medium-low heat, stirring occasionally, until lightly browned.
  2. Turn on the oven with a grill at 220 degrees, heat from top to bottom.
  3. Add the flour, mix well and lower the heat. Flip and cook for about 10 to 15 minutes, until the flour is golden brown and smells toasty, not raw.
  4. Add the hot milk, a little nutmeg, salt and pepper. Stir with a few rods over low heat until thickened.
  5. Cut the cauliflower into bite-sized florets – the trunk into slightly smaller pieces, as it is tougher and takes longer to cook – and steam it for eight minutes, boil for six or between four and six in the microwave, stirring a few times during the process (see introduction).
  6. Drain the cauliflower well and let it dry, transfer it to a bowl, cover with the béchamel, grated cheese and, if desired, a little butter. Bake for about five minutes or until gratin and serve (if you like, with a little pepper on top).

If you make this recipe, share the result on your social networks with the hashtag #RecipesComidista. And if it goes wrong, file a complaint with the Defender of the Cook by sending an email to [email protected]

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