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!