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Once again, here is a revised version of a very traditional French dish. This version with gluten-free and vegan Bechamel, not only adapts to food intolerances but it is also much lighter than the original one which uses butter and milk. Hope you will enjoy it!

Cauliflower Casserole with gluten free Bechamel

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Recipe by gohealthywithbea.com - http://www.gohealthywithbea.com Course: Main dishesCuisine: FrenchDifficulty: Easy

Servings

servings

Prep time

minutes

Cooking time

minutes

Ingredients

1 head cauliflower or 2.2 pounds (1kg) frozen cauliflower florets
2 cups (50 cl) Bechamel sauce (click here to see the recipe)
1 cup (150g) grated cheese of your choice (gruyère... I choose sheep cheese as I can't have cow dairy)
1 minced garlic clove

Instructions

Preheat oven to 355° F (180°)
Cut head cauliflower into florets, rince them and cook them for 5 minutes (7 minutes if you are using frozen cauliflower straight out of the freezer) in a large pot of boiling salted water.
Drain cauliflower and transfer it to a baking dish.
Add minced garlic to the Bechamel sauce and pour the Bechamel sauce over the cauliflower.
Add grated cheese all over the cauliflower, bake for about 30 minutes and voilà! Serve warm.
Bon appétit!