Remember when I finally discovered how to make béchamel sauce? And I decided that it was magical and needed to be used in more of my recipes. Well I wasn’t kidding! So here’s the second time I’m using it.
This cauliflower casserole made for an absolutely delicious dinner! Warm and creamy, with a good serving of veggies. What’s not to like!
As you scroll through my pictures, you may notice that my whisk is a little oddly shaped…yes it is broken. But the problem is only cosmetic and it functions perfectly well. So I will eventually invest in a new one but likely as long as it continues to work, I’ll keep using it!
- One head cauliflower
- 1 stick of unsalted butter
- 75g of plain flour
- 750ml of milk
- Pinch of nutmeg
- Salt and pepper to taste
- 1 cup freshly grated parmesan cheese
- Preheat oven to 375 deg C.
- Break the cauliflower head into small bite sized pieces.
- Melt the butter in a pan until it starts to bubble. Then add in the flour and whisk to form a roux. Add milk and continue to whisk until it becomes thick. (You can check if the sauce is at the appropriate thickness by using a butter knife to make a figure 8 and checking to see if it holds the shape). Whisk in nutmeg, salt, and pepper.
- Boil the cauliflower pieces until they become tender. Drain the cauliflower.
- Pour the béchamel over the cauliflower and gently mix in.
- Spread the cauliflower into a casserole dish and sprinkle parmesan cheese over it.
- Bake the casserole in the oven for 15 minutes. Then turn on the broiler and continue to bake for 10 minutes, until the parmesan starts to bubble and brown.
- Serve warm and enjoy!
I served this casserole with a few slices of fresh bread. The recipe made for an easy and delicious dinner!