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Au gratin cauliflower with homemade bechamel sauce
 
 
4 ServingsPTM42 min

Au gratin cauliflower with homemade bechamel sauce


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Directions

  1. Remove the stalk from the cauliflower.
  2. Boil the cauliflower whole in a large pan with a large layer of boiling water with some salt covered in 15-20 minutes until tender.
  3. Meanwhile, melt the butter in a pan with a thick bottom and stir in the flour.
  4. Let it simmer for 1 minute, then add one third of the milk.
  5. Stir everything into a thick paste.
  6. Add the remaining milk while stirring for a dash and keep stirring until it becomes a smooth sauce.
  7. Add the bay leaves and to taste a little salt, freshly ground pepper and nutmeg.
  8. Let the sauce cook very gently for 10 minutes, stir very regularly.
  9. Preheat the oven to 220 ° C.
  10. Drain the cauliflower in a colander.
  11. Put the cauliflower in the baking dish and pour the bechamel sauce over it.
  12. Place the sliced ​​tomato on the cauliflower and sprinkle the grated cheese and almonds over it.
  13. Slide the dish into the oven and let the cauliflower light in 10-12 minutes.
  14. Tasty with baked potatoes.


Nutrition

0Calories
Fat0% DV0g
Protein0% DV0g
Carbs0% DV0g

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