Cauliflower Gratin with Bechamel

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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!

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…)
  • 1 clove garlic minced
  1. Preheat oven to 355° F
  2. Cut head cauliflower into florets, rince them and cook them for 5 minutes in a large pot of boiling salted water.
  3. Drain cauliflower and transfer it to a baking dish.
  4. Add minced garlic to the Bechamel sauce
  5. 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!

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