Gratin cauliflower is one of those dishes that can transform a simple winter vegetable into a real treat for the palate. Creamy, enveloping and crowned with an irresistible golden crust, this vegetarian side dish is the perfect way to bring seasonal vegetables to the table, conquering even the most difficult palates, including those of children.
The preparation is surprisingly simple: just boil the cauliflower florets until soft, prepare a homemade velvety béchamel sauce and complete everything with a generous sprinkling of vegetable parmesan and breadcrumbs. The result? A dish with a delicate but satisfying flavour, capable of transforming an often underestimated vegetable into a dish that will make both adults and children happy.
This recipe lends itself perfectly to advance planning: you can boil the cauliflower hours in advance or even prepare the entire gratin and then heat it up when serving. If you prefer a lighter dish or follow a cruelty free diet we recommend using our vegan béchamel and replacing the vegetable parmesan with yeast flakes to obtain an equally delicious and creamy result.
The secret of success lies in the choice of raw material: fresh cauliflowers, with white and compact florets, without spots or signs of deterioration, will guarantee the best yield in terms of flavor and consistency.
Ingredients
How to prepare cauliflower au gratin: procedure
How to store cauliflower au gratin:
If there is any leftover cauliflower au gratin, it can be placed in the refrigerator for a couple of days as long as it is covered in cling film.
You might also be interested in other winter side dishes, other recipes with cauliflower or other variations for cauliflower flan
