Cavolfiore al gratin (Gratinéed Cauliflower)
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
- Steam the cauliflower flowerets until they are just tender, with still some 'bite' left in them.
- While the cauliflower is steaming, make the béchamel and, when it's done, mix in the grated Parmesan cheese.
- 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.
- Bake in a moderate oven (180C/350F) for a good 20-30 minutes, until the dish is bubbling and the top is nicely browned.
- 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
http://memoriediangelina.com/2010/02/08/how-to-make-bechamel-sauce