Directions
How about making cauliflower au gratin tonight? Very often offering cauliflower to guests, children, wives or recalcitrant husbands is a titanic effort, either for the unpickling smell, for the appearance and the creepy consistency. But it’s really a shame because cauliflower is a super tasty ingredient and deserves more love.
Today, however, we will make the cauliflower irresistible, submerging it with melted cheese. I know it’s too easy, a shortcut: the cauliflower does not even emerge from this milky sea. But I challenge anyone to resist to this baked cauliflower au gratin with béchamel with four kinds of cheese!
But what is the key to making a delicious and creamy béchamel? As always you have carte blanche, one tasty cheese that starts the dance and the other three to act as sidekicks.
For the baked cauliflower au gratin with perfect bechamel, however, remember to prepare a sauce, a béchamel of cheeses, do not leave any detail to chance. If you throw pieces of cheese in bulk over it you risk burning them. They become sticky, while if they are “incorporated” into a béchamel sauce you will create a crisp and irresistible crust.
Ingredients for making baked cauliflower au gratin with four cheeses béchamel
6 servings
- 1 kg of cauliflower
- 100 grams of Fontina
- 100 grams of Dairy
- 100 grams of Asiago
- 50 grams of Parmigiano Reggiano
- 1 tablespoon of vinegar
- 1 bay leaf
- salt and pepper
For the bechamel
- pinch of nutmeg
- 400 ml of milk
- 70 grams of flour
- 70 grams of butter
- 1 teaspoon of cloves
How to make baked cauliflower au gratin with four cheeses béchamel
Wash the cauliflower and steam it for 15 minutes.
Meanwhile, prepare the cheese sauce.
Heat the milk, but do not bring to a boil.
Melt the butter in a saucepan, then pour in the flour and brown it slightly: 4-5 minutes.
Pour in the milk and continue stirring for another 5 minutes, then season with salt, pepper, nutmeg.
Grate Parmigiano Reggiano cheese and throw it in the béchamel sauce, stirring quickly.
Cut the cheeses into cubes.
When Parmigiano Reggiano cheese has melted, throw in the other cheeses, stir and let them melt lustfully.
Meanwhile, grease a baking sheet with butter, put the cauliflower inside, cover with the cheese bechamel and then bake for 15 minutes at 170 degrees.
When a nice golden crust has formed above the cauliflower is time to turn off and serve the gratin cauliflower.
Your children will love it and even the most pernicious guest will find it delicious!
If you want to make your cauliflower au gratin even tastier, add a few petals of crispy bacon.
Which wine to pair with baked cauliflower au gratin with béchamel with four cheeses?
Freshness, acidity is everything for this combination. To cut this piece of cheese, uncork a lively wine such as Morellino di Scansano from the Serpaia winery, very fragrant, elegant, and with the right look to stem the aggression of the cheese.
