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Cauliflower with Béchamel Sauce (Dairy-Free and Gluten-Free)

Vegetarian September October November December January February March Gluten free Public
Course: Main course
Preparation time: 15 minutes
Cooking time: 60 minutes
Cost per serving: 2,64 €
Energy: 699 kcal / serving
Nutritional score:

Instructions

  • 1.   Separate the cauliflower into florets.
    Peel the potatoes and cut them into 2 or 3 cm cubes.
  • 2.   Place the vegetables in the steamer basket of a steamer and steam them,
    or put them in a saucepan and cover with enough water to boil.
  • 3.   Meanwhile, prepare the béchamel sauce.
  • 4.   Dissolve the cornstarch in a portion of the cold milk.
  • 5.   Boil the remaining milk in the microwave at maximum power (duration depends on the oven's power).
  • 6.   Pour the milk/cornstarch mixture into the boiling milk and stir.
  • 7.   Cook for 1 minute at maximum power (cook longer if necessary).
  • 8.   Season with salt, pepper, and nutmeg.
  • 9.   Add oil if needed.
  • 10.   Arrange the vegetables in a gratin dish.
  • 11.   Pour the béchamel sauce over the vegetables.
  • 12.   Sprinkle with grated cheese.
  • 13.   Bake in the oven at 425°F or under the broiler, depending on the available options.

Notes & Suggestions

  • For the grated cheese, I use sheep's cheese.

Ingredients for servings

  • 1 cauliflower
  • 200 g of floury potato
  • 150 g of grated sheep cheese
  • Béchamel :
  • 50 cl of plant-based milk
  • 4 tablespoon of Cornstarch
  • 24 g of olive oil
  • ½ teaspoon of nutmeg
  • salt (according to taste)
  • pepper (according to taste)

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Nutritional information *

  •  
    Per serving
    % RDA
  • Energy value
    699 kcal
    35 %
  • Fat
    44,14 g
    63 %
  • of which saturated
    19,33 g
    97 %
  • Carbohydrates
    35,49 g
    14 %
  • of which sugar
    5,36 g
    6 %
  • Protein
    34,41 g
    69 %
  • Fibers
    9,64 g
    ?
  •   More data
* As an indication, before cooking, RDA of the EU.