Cauliflower florets baked in a rich cheesy bechamel sauce and topped with mozzarella and parmesan cheese
Servings 6 people
- 800 gr. Cauliflower florets
- 500 ml. Milk
- 40 gr. Butter
- 40 gr. Flour
- 200 gr. Gorgonzola cheese
- 80 gr. Diced Mozzarella cheese
- 80 gr. Grated Parmesan cheese
- 1 pinch Nutmeg
- Ground Black Pepper
Steam the cauliflower florets for about 10 minutes until tender but still firm and set aside.
In a saucepan heat, the milk over low heat add the gorgonzola and let it melt.
Meanwhile, in another saucepan melt the butter over low heat.
When the butter is melted, turn off the heat and add the flour, mix using a whisk to make a smooth, uniform mixture, known as a roux.
Add the roux to the hot milk, then add 4-5 tablespoons of grated Parmesan cheese.
Season whit salt, fresh ground black pepper and a pinch of nutmeg.
Cook over low heat, stirring constantly until it thickens.
Spread 4-5 tablespoons of cheesy béchamel sauce in a roasting pan.
Add the cauliflower florets and then spread the rest of the cheesy béchamel sauce evenly on top.
Sprinkle with the mozzarella the rest of the Parmesan cheese.
Bake in the oven at 170 degrees for about 15 - 20 minutes until the top is browned.
Serve hot or at room temperature.