Cauliflower gratin with healthy béchamel sauce recipe. Cauliflower bechamel sauce is a delicious way to get multiple nutrients from healthy ingredients without having to give up flavor. Despite that, we've decided to tackle that today. Learn our cauliflower gratin with bechamel sauce recipe, today!

Pour some of the bechamel sauce into your baking dish-enough to generously cover the bottom-then add the cauliflower, arranging the top layer so that the florets are. Cauliflower gratin with low-calorie béchamel sauce recipe. Meanwhile, start preparing the courgette béchamel. You can Cook Cauliflower gratin with healthy béchamel sauce recipe using 12 ingredients and 8 steps. Here is how you cook that.

Ingredients of Cauliflower gratin with healthy béchamel sauce recipe

What You needis 1 of cauliflower, separated into florets.
Lets Go Prepare 1 of small onion, sliced.
Lets Go Prepare 1 of leek, sliced (white part only).
What You needis 600 g of peeled courgette (salted to remove excess water).
What You needis 200 g of water.
It's 150 g of skimmed milk.
Lets Go Prepare 4 of small low-calorie cheeses.
It's of Extra Virgin Olive Oil from Spain.
It's of Salt.
It's of Pepper.
Lets Go Prepare of Nutmeg.
Lets Go Prepare of Low-calorie cheese for the gratin topping.

Cauliflower is a very healthy and tasty vegetable that doesn't take very long to cook. In this OneHowTo article, we'll explain how to make cauliflower with béchamel sauce, a dish also known as cauliflower gratin that looks and tastes delicious. A perfect recipe to make even the fussiest of small. Learn how to make a roasted cauliflower gratin with a bechamel cheddar cheese sauce.

Cauliflower gratin with healthy béchamel sauce recipe step by step

Separate the cauliflower into florets and boil them in the milk with half the water, a pinch of salt and two tablespoons of Extra Virgin Olive Oil from Spain..
Meanwhile, start preparing the courgette béchamel..
Put 4 tablespoons of Extra Virgin Olive Oil from Spain in a saucepan and gently fry the onion and leek over low heat, making sure they don’t burn, which would affect the color of the béchamel sauce..
Add the peeled, chopped courgette and sauté for five minutes..
Next, add the water, milk, pepper and nutmeg to taste and simmer for 20 minutes..
Blend with a hand-held blender and add the cheeses to make a creamy béchamel sauce. Season to taste and set aside..
In a casserole dish, arrange the cauliflower florets. Pour the low-calorie béchamel sauce over the top with the grated low-calorie cheese. Put the dish in the oven at 180ºC, until the cheese bubbles and turns golden..
And there you have it, the perfect side dish to round off a great evening meal..

Now that I had my basic bechamel it was time to turn it into a sauce for the cauliflower gratin. To do this, I just added some shredded cheddar cheese to turn it into a rich and. Will be making this recipe shortly, but with only one change - my mom use to gut the tough parts of the cauliflower out and steamed the whole rounded head (probably boiled it in those days)poured the cheese sauce over, a. Prep Ina Garten's recipe for Cauliflower Gratin from Barefoot Contessa on Food Network ahead as a creamy, cheesy vegetable side for a no-stress dinner party. Place the drained cauliflower on top and then spread the rest of the sauce evenly on top.