Cauliflower in Bechamel Cheese Sauce
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 35 mins |
| Total Time | 55 mins |
| Course | Side Dish |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 1 head cauliflower
- 50 g butter
- 50 g wheat flour
- 100 ml white wine, drier
- 500 ml vegetable stock
- 50 ml whipped cream
- 3 tablespoon, heaped parmesan, grated
- 150 g cheddar cheese, rated
- 1 teaspoon nutmeg, grated
- salt
Print Recipe
Pin Recipe Instructions
- Cut the cauliflower into florets and cook them in salted water with a little nutmeg until they are firm to the bite. Rinse in cold water and drain.
- At the same time, melt the butter in a saucepan, stir in the flour and cook until lightly sweat over medium heat while stirring. Deglaze with the wine and let it reduce. Then add the stock, stir well and simmer for about 20 minutes, so the floury taste disappears. Stir more often so that nothing begins to stick. Now stir in the parmesan and cheddar cheese and let them melt. Season to taste with salt.
- Place the cauliflower florets in a baking dish, pour the sauce over them and bake in the preheated oven with the grill function switched on until it starts to turn brown.
- The gratinated vegetables can now be served with all kinds of meat.
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