Healthy Food

Light Savory Cauliflower Gratin

If you knew how I hated cauliflower being small ^^ like most vegetables notice … On the other hand, there is something that I continue to dislike: bechamel. I do not know why, I find that very disgusting. So I revisited bechamel in a way that I find lighter. For this recipe of gratin of cauliflower, I give you my béchamel recipe lightened . And to be honest, even Mr. who is a fan of bechamel, liked this version that is close to the traditional. To concoct this light béchamel, I use flour, olive oil, almond cream and vegetable broth. This gratin is a good idea of a balanced dish with a green salad, a white or red meat. Here we go for the recipe 🙂 This recipe of cauliflower gratin is a variation on the traditional recipe with a lightened béchamel. gros chou fleur ou 2 petits 1 large cauliflower or 2 small grammes de farine T55 120 grams of flour T55 ml de crème d’amande 250 ml almond cream cas d’huile d’olive 2 cases of olive oil bouillon de légumes 1 vegetable broth ml d’eau 500 ml of water nutmeg pepper 5 berries salt grated Parmesan cheese Start by removing the leaves of the cauliflower and cut into florets. Wash the florets of cauliflower then cut into pieces. Pre-cook the cauliflower in boiling water for about 10 minutes over medium heat until it softens slightly. Boil 500ml of water in a saucepan or kettle. Then, immerse in 1 cube of vegetable broth and mix. Then, in a saucepan over low heat, pour the flour and the 2 cases of olive oil. Mix with a wooden spoon. Add the almond cream, gradually, mixing vigorously each time. Do the same with broth, mix vigorously. Season with salt and pepper, sprinkle with nutmeg according to your taste. Mix and heat on a low heat for a few minutes. The sauce will thicken, continue to mix vigorously the time it really thickens and get the consistency of a béchamel. In a gratin dish, pour the pieces of cauliflower. Cover with “béchamel” evenly. Do not hesitate to space the pieces of cauliflower for the sauce to infiltrate well. At the end, grate parmesan on top for the gratin effect. Cook for about 25-30min while it’s gratin. Serve hot with a green salad, white or red meat. For info, you can find my recipes and plates in preview on Instagram and Facebook , do not hesitate to follow me on the networks. WordPress: chargement… I like loading … Similar items