Scalloped Cauliflower Recipe

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Ingredients:

Serving

2 lbs. cauliflower, cut into small florets
2/3 cup. grated cheese , such as gruyere , aged cheddar , or parmigiano reggiano (i suggest the parm)
1/2 tsp. ground nutmeg or 1 tbsp. dijon mustard
bechamel sauce
1 3/4 cup. plus 2 tbsp milk
1/4 of a small onion
1 bay leaf
2 whole cloves
3 tbsp. butter
3 tbsp. all-purpose flour
salt and ground white pepper , to taste
topping
1/2 cup. breadcrumbs, fresh or panko
2 tbsp butter, melted
paprika

Directions:

Preheat oven to 350 degrees F. Butter a 2 quart baking dish.
Prepare Bechamel Sauce: In a small saucepan over low heat, combine milk, onion, bay leaf, and cloves. Simmer gently for 15 minutes, uncovered, to infuse flavor into the milk. Discard the onion, bay leaf, and cloves.
In a medium saucepan over low heat melt the 3 TBSP butter. Stir in the flour. Cook uncovered, stirring occasionally with a wooden spoon or spatula, over medium-low heat until the roux is just fragrant but not darkened, 2 to 3 minutes. Remove from the heat and let cool slightly.
Slowly whisk in the warm milk and return the saucepan to the heat. Bring the sauce slowly to a simmer, whisking to prevent lumps, and cook, stirring often and skimming any skin that forms on the surface, over low heat, without boiling, until it reaches the consistency of thick cream soup, 8 to 10 minutes. Season with salt and pepper to taste.
Stir in nutmeg or mustard (whichever you are using) into the finished sauce.
For the cauliflower, while preparing the Bechamel Sauce, bring 4 quarts of water to a boil with 1 1/2 TBSP. salt and the juice of one lemon. Add the cauliflower and boil uncovered until the largest floret is tender, but still crisp, 3 to 5 minutes. Drain, and keep warm while finishing the Sauce.
Spread cauliflower in prepared baking dish and top with half of the cheese. Spoon sauce over cauliflower and cheese. Sprinkle remaining cheese on top.
For the topping, mix together the breadcrumbs and 2 TBSP melted butter. Sprinkle over the top of the cauliflower. Bake until bubbly and browned on the top, about 25 minutes. Sprinkle with paprika and serve.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	345.94 Kcal (1448 kJ)
Calories from fat	177.22 Kcal
		% Daily Value*
Total Fat	19.69g	30%
Cholesterol	55.05mg	18%
Sodium	427.64mg	18%
Potassium	884.22mg	19%
Total Carbs	27.7g	9%
Sugars	10.91g	44%
Dietary Fiber	5.16g	21%
Protein	15.53g	31%
Vitamin C	109.2mg	182%
Vitamin A	0.2mg	6%
Iron	0.5mg	3%
Calcium	383.4mg	38%

Amount Per 100 g
Calories	84.67 Kcal (354 kJ)
Calories from fat	43.38 Kcal
		% Daily Value*
Total Fat	4.82g	30%
Cholesterol	13.47mg	18%
Sodium	104.67mg	18%
Potassium	216.42mg	19%
Total Carbs	6.78g	9%
Sugars	2.67g	44%
Dietary Fiber	1.26g	21%
Protein	3.8g	31%
Vitamin C	26.7mg	182%
Iron	0.1mg	3%
Calcium	93.8mg	38%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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