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Things to do in Italy

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Recipe Grated Cauliflower

1 kilo of cauliflower (cleaned 800 grams), 35 grams of Parmigiano Reggiano DOP to be grated FOR LA BESCIAMELLA: 30 grams of butter, 20 grams of flour 00,300 grams of whole milk, nutmeg and salt until just enough. Black pepper q. B

First we wash and clean the cauliflower by removing the outer leaves and the central core, then we remove the tops: we should get about 800 grams of cauliflower. In the meantime, let the water boil, dip the tops in salted water and boil them for about 15 minutes (if we do not like the smell of cauliflower during cooking we can soften it by adding lemon or vinegar to the water). Meanwhile, prepare the béchamel: in a saucepan we heat the milk, while in another pan with a thick bottom we gently melt the butter. Once melted, add the flour to the butter in a pan, stirring immediately with a whisk to avoid lumps. Let it lightly brown then add the hot milk, stirring immediately with a whisk. We continue to mix to avoid the formation of lumps; season with nutmeg, pepper and salt and let the mixture thicken for just a few minutes, stirring constantly. The béchamel will have to remain rather liquid. In the meantime the cauliflower florets will be cooked, carefully drain them and let's keep them aside for a moment. Butter a 20 x 20 cm pan and pour the cauliflower tops inside. Cover with the bechamel and then sprinkle evenly with Parmesan. Season with pepper to taste and then cook in a preheated oven at 180 ° in static mode for 10 minutes. After this time we set the grill mode to 220 ° and cook another 10 minutes, so as to obtain a golden crust. Our gratin cauliflowers are ready to be served!