Cauliflower Gratin

Serves 4 people
INGREDIENTS:
- 1 cauliflower
- 40g Parmigiano Reggiano
BECHAMEL INGREDIENTS:
- 30g Butter
- 20g Flour 00
- 300g whole milk
- Nutmeg to taste
- Salt to taste
- Black pepper to taste
METHOD:
Clean the cauliflower, remove the outer leaves and the core. Put the tops in the boiling salted water and cook for 15 mins.
Meanwhile prepare the béchamel: in a saucepan heat the milk, while in another pan melt the butter gently. Brown slightly then add the hot milk, stirring with a whisk.
Continue to mix to avoid the lumps, season with nutmeg, pepper and salt and let the mixture thicken for a few minutes, stirring constantly.
In the meantime the tops of cauliflower will be ready, carefully drain them and keep them aside for aside. Butter a 20x20cm batch and pour the cauliflower tops. Cover with béchamel sauce and then sprinkle with Parmigiano.
Season with black pepper, and then bake in a preheated oven at 180° in static mode for 10 mins. After this time set the grill mode to 220° and cook for another 10 mins, so as obtain a golden crust. Your gratinated cauliflowers are ready to be served!