Au gratin cauliflower with homemade bechamel sauce

Name: au gratin cauliflower with homemade bechamel sauce
Total time: 42 min
Yield: 4
Ingredients: 1 medium medium sized flour; 50 gram butter; 50 gram flour; 600 ml milk; 2 laurel leaf; nutmeg; 2 cocktail tomato; 100 gram grated cheese; 2 tablespoon shaved almonds

Ingredients

Directions

Remove the stalk from the cauliflower.
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.
Meanwhile, melt the butter in a pan with a thick bottom and stir in the flour.
Let it simmer for 1 minute, then add one third of the milk.
Stir everything into a thick paste.
Add the remaining milk while stirring for a dash and keep stirring until it becomes a smooth sauce.
Add the bay leaves and to taste a little salt, freshly ground pepper and nutmeg.
Let the sauce cook very gently for 10 minutes, stir very regularly.
Preheat the oven to 220 ° C.
Drain the cauliflower in a colander.
Put the cauliflower in the baking dish and pour the bechamel sauce over it.
Place the sliced tomato on the cauliflower and sprinkle the grated cheese and almonds over it.
Slide the dish into the oven and let the cauliflower light in 10-12 minutes.
Tasty with baked potatoes.