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Cavolfiore al gratin (Gratinéed Cauliflower)

A versatile and tasty recipe that’s quick to prepare and easy to enjoy.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Course: Side Dish , Main Course

Ingredients

  • 1 head of cauliflower separated into flowerets
  • 500 ml 2 cups thick béchamel sauce
  • 75-100 g 3-4 oz grated Parmesan cheese, plus some more for topping
  • butter q.b.
Optional:
  • 100 g 4 oz fontina, Emmenthal, raclette or other meltable cheese, cut into small cubes
  • 100 g 4 oz of cooked ham or prosciutto, cut into small cubes

Instructions

    Cup of Yum
  1. Steam the cauliflower flowerets until they are just tender, with still some 'bite' left in them.
  2. While the cauliflower is steaming, make the béchamel and, when it's done, mix in the grated Parmesan cheese.
  3. Butter a baking dish large enough to hold all the flowerets very generously. Arrange the cauliflower in the dish, nestling the cubed fontina and/or cooked ham among the flowerets if using. Pour over the béchamel, taking care to cover everything. Top with grated Parmesan cheese and dot with butter.
  4. Bake in a moderate oven (180C/350F) for a good 20-30 minutes, until the dish is bubbling and the top is nicely browned.
  5. Remove the dish from the oven and let it rest for 5-10 minutes before serving.

Notes

  • For our recipe for making béchamel sauce, visit: http://memoriediangelina.com/2010/02/08/how-to-make-bechamel-sauce