Usuba
Cauliflower in Béchamel Sauce
Tender cauliflower in creamy cheese sauce. The dish is prepared in two stages: cauliflower is boiled in salted water, then baked under classic béchamel until golden brown.
- Total
- 30 min
- Standard serving
- 207.2 g
Ingredients
Total 7
Instructions
- 1
Step 1
Rinse the cauliflower and divide it into florets.
- 2
Step 2
Boil 3 cups of water, add salt, baking soda, and butter.
Place the cabbage in a pot and cook over low heat for 7–8 minutes until tender.
- 3
Step 3
While the cabbage is cooking, prepare the béchamel sauce. On a slightly heated pan, dissolve a tablespoon of butter with half a cup of sifted flour.
Gradually pour in 1.5–2 cups of cold milk, constantly stirring with a whisk to prevent lumps from forming.
Boil the sauce until it reaches the consistency of sour cream.
- 4
Step 4
Carefully transfer the boiled cabbage to a baking dish using a slotted spoon.
- 5
Step 5
Pour béchamel sauce over the cabbage and sprinkle with grated Parmesan.
- 6
Step 6
Place the form in a preheated oven at 200 degrees for 25 minutes until golden brown.
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