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Cauliflower with Béchamel Sauce is a delicious side dish made with gratinated cauliflower in béchamel sauce, enriched with Parmesan cheese and crispy breadcrumbs. This dish is typical of Italian cuisine and is an excellent option for enhancing everyday meals.
Step 1 of 4: Steam the cauliflowers, drain them while still al dente, and arrange them in a baking dish previously greased with oil and sprinkled with breadcrumbs
Step 2 of 4: Cover them with the béchamel sauce, which you will have prepared by heating the oil, then incorporating the flour and gradually adding, while stirring, the hot cooking water from the cauliflowers, seasoned with a pinch of salt and thyme, until you obtain a smooth cream
Step 3 of 4: After covering the cauliflowers with the sauce, sprinkle with grated Parmesan and bake for 20 minutes in a hot oven until a crust forms
Step 4 of 4: The same can be done with Brussels sprouts and several other vegetables
Recipe by
Portion: the weight of the ingredients divided by 4 portions, excluding ingredients marked “to taste” and those not considered by the analysis, such as broth. It does not change with the portion selector.
In summary: Not suitable for vegans · To be checked for vegetarians · To be checked for pescatarians · Contains lactose · Contains nickel · Allergens detected: Gluten and Milk
| Average values | Per serving102 g · 1 of 4 | Per 100 g |
|---|---|---|
| Energy | 486 kJ116 kcal | 479 kJ114 kcal |
| Fat | 5.9 g | 5.81 g |
| of which saturated fatty acids | 3.71 g | 3.66 g |
| Carbohydrates | 8.12 g | 8 g |
| of which sugars | 1.6 g | 1.58 g |
| Fibre | 1.7 g | 1.67 g |
| Protein | 8.8 g | 8.67 g |
| Salt | 0.13 g | 0.13 g |
Calculated based on the recipe ingredients: it does not take traces or the composition of the products you use into account. Automatic analysis, limited to certain aspects: it may contain errors, so always check the label. If you notice anything unusual, write to us at info@emporion.it.
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