Serves 4 people
- 1 cauliflower
- 40g Parmigiano Reggiano
- 30g Butter
- 20g Flour 00
- 300g whole milk
- Nutmeg to taste
- Salt to taste
- Black pepper to taste
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!