cauliflower au gratin
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- Large Cauliflower | 1 unit(s)
- Salt | 2 teaspoon
- Butter | 2 dessert spoon
- Wheat flour | 2 tablespoon
- Milk | 500 ml
- Sour cream | 250 g
- Grated Parmesan | 2 tablespoon
- Separate the cauliflower into bouquets, wash well and cook in boiling water, with 1 teaspoon of salt, for about 10 minutes or until tender.
Drain and transfer to a medium refractory container (20 cm x 30 cm). Reserve.
In a pan, melt the butter, add the wheat flour and let it brown, stirring constantly.
When it acquires the consistency of dough, add the milk, little by little, stirring constantly, until it thickens.
Add the cream and the rest of the salt and mix well.
Spread over the reserved cauliflower and sprinkle with the grated Parmesan cheese.
Bake in a preheated medium-high oven (200°C) for about 15 minutes or until browned. serve next
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