My children don't like cauliflower but with a creamy béchamel sauce and cheese, it's a whole different story.
1 person made this
1 large or 2 small cauliflower
50g plain flour
50g grated Parmesan cheese or Gruyere cheese
salt and pepper
Method Prep:15min › Cook:22min › Extra time:10min › Ready in:47min
Remove the leaves from the cauliflowers and cut out the fibrous core. Break into florets and steam till softened. You can do that in the pressure cooker or instant pot, 12 minutes from the signal.
Preheat the oven to 200 C / Gas 6.
Meanwhile, prepare the white sauce. Melt the butter in a saucepan over medium heat. Add the flour and stir vigorously then pour in a little milk and mix well. Gradually add the rest of the milk, stirring constantly, then bring back to low heat and let the béchamel thicken, stirring regularly to prevent lumps. Add salt and pepper (do not add too much salt, the cheese will add salt).
Remove the cauliflower from the pressure cooker after allowing the steam to escape, then place cauliflower in a buttered gratin dish. Pour the béchamel over it and sprinkle with the grated cheese. Bake till browned and bubbly, about 10 minutes.