I really like cauliflowers, and I had to find a way to convince my daughter to eat them as well. So I tried my mother's trick, to disguise it in a different dish.
She usually made this recipe with boiled fennel (which I still do not eat), but I think that cauliflowers are much better.
A very easy recipe, which can be done using different stemed vegetable leftovers, and that can be an easy and elegant side dish.
You can prepare it in advance, and bake it just before eating it. (Remember that bechamel sauce must be refrigerated and that it lasts one day in the fridge), or frozen after cooking.
30 grs Shredded Parmigiano reggiano
a pinch of nutmeg
butter to grease your baking pan
for the bechamel
1/2 liter milk
50 grs. butter
50 grs. flour
salt and pepper
1) Prepare the bechamel sauce.
2) Pre heat your oven 180°C/
3) Wash and clean your cauliflower, cut off all the leaves and the harder inside parts. Discard them but do not throw them away.
You can prepare a nice soup with them!
4) Put the cauliflower in the pressure cooker or boil the cabbage until soft but not too much or microwave it. Drain it well;
5) Grease your baking pan and put the boiled cauliflower in it - season with salt and pepper. Pour the bechamel sauce on it and spread the Parmesan cheese and a pinch of nutmeg
6) Bake for 15- 20 minutes or until the bechamel boils and the Parmigiano is slightly brow. Wait at least 5 minutes before serving to let the sauce settle.
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