Ingredients
Units
Scale
- 1 head cauliflower (broken into florets)
- 1/2 cup fresh grated mozzarella cheese
- 1/4 cup parmigiano cheese
- 1/4 cup bread crumbs
- 1 tablespoon of fresh rosemary, stems removed, for garnish
Bechamel Sauce:
- 6 tbsp butter unsalted
- 5 tbsp all-purpose flour all purpose
- 4 cups milk
- 2 tablespoons parmigiano
- 1/4 tsp nutmeg
- 1/2 tsp salt, or to taste
- fresh ground pepper to taste
Instructions
- Make the Bechamel Sauce (can be made days in advance and stored in fridge): In a medium saucepan on low medium heat melt the butter. Whisk in the flour until well combined with butter. Keep whisking for about 2 to 3 minutes. Add the rest of ingredients: milk, nutmeg, salt and pepper and whisk everything together. Cook for another 10 minutes and keep whisking as it gets thicker. Add the parmigiano and stir to combine. You will know it is ready when it sticks to the back of the spoon. Turn off heat and set aside.*
- Preheat the oven to 350F (180C).
- Cook the cauliflower. Bring a large pot of salted water to boil and cook the cauliflower for about 10 minutes or al dente. Drain well. Place 2-3 tablespoons of bechamel sauce on the bottom of a greased 9 inch baking dish. Add the drained cauliflower and cover with remaining bechamel. Then sprinkle the top with the mozzarella, bread crumbs, and parmigiano. Bake for 15 minutes, then raise the heat to 400F and bake for another 5-10 minutes or until golden. Let sit 5 minutes before serving. Garnish with rosemary and serve. Mangia! (Eat!)
Notes
*Know your béchamel is done: A properly thickened roux should “coat the back of the spoon,” which means dip your spoon into the béchamel and then draw a finger through the coated spoon. Does the sauce wipe clean, leaving an open space? Then your béchamel is done and ready.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian