Steps to Make Ultimate Cauliflower gratin with healthy béchamel sauce recipe
Hey everyone, it's Louise, welcome to our recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Step-by-Step Guide to Prepare Favorite Cauliflower gratin with healthy béchamel sauce recipe. It is one of my favorites food recipes. This time, I am going to make it a little bit unique. This will be really delicious.
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Many things affect the quality of taste from Cauliflower gratin with healthy béchamel sauce recipe, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Cauliflower gratin with healthy béchamel sauce recipe delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
As for the number of servings that can be served to make Cauliflower gratin with healthy béchamel sauce recipe is 4 servings. So make sure this portion is enough to serve for yourself and your beloved family.
Just in addition, the time it takes to cook Cauliflower gratin with healthy béchamel sauce recipe estimated approx 30 mins.
To get started with this particular recipe, we must first prepare a few ingredients. You can cook Cauliflower gratin with healthy béchamel sauce recipe using 12 ingredients and 8 steps. Here is how you can achieve that.
Make a healthier béchamel with this recipe served with crispy cauliflower cooked in extra virgin olive oil from Spain.
Ingredients and spices that need to be Make ready to make Cauliflower gratin with healthy béchamel sauce recipe:
- 1 cauliflower, separated into florets
- 1 small onion, sliced
- 1 leek, sliced (white part only)
- 600 g peeled courgette (salted to remove excess water)
- 200 g water
- 150 g skimmed milk
- 4 small low-calorie cheeses
- Extra Virgin Olive Oil from Spain
- Salt
- Pepper
- Nutmeg
- Low-calorie cheese for the gratin topping
Steps to make Cauliflower gratin with healthy béchamel sauce recipe
- Separate the cauliflower into florets and boil them in the milk with half the water, a pinch of salt and two tablespoons of Extra Virgin Olive Oil from Spain.
- Meanwhile, start preparing the courgette béchamel.
- Put 4 tablespoons of Extra Virgin Olive Oil from Spain in a saucepan and gently fry the onion and leek over low heat, making sure they don’t burn, which would affect the color of the béchamel sauce.
- Add the peeled, chopped courgette and sauté for five minutes.
- Next, add the water, milk, pepper and nutmeg to taste and simmer for 20 minutes.
- Blend with a hand-held blender and add the cheeses to make a creamy béchamel sauce. Season to taste and set aside.
- In a casserole dish, arrange the cauliflower florets. Pour the low-calorie béchamel sauce over the top with the grated low-calorie cheese. Put the dish in the oven at 180ºC, until the cheese bubbles and turns golden.
- And there you have it, the perfect side dish to round off a great evening meal.
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