Recipe: Perfect Cauliflower gratin with healthy béchamel sauce recipe

Cauliflower gratin with healthy béchamel sauce recipe. Pour the low-calorie béchamel sauce over the top with the grated low-calorie cheese. And there you have it, the perfect side dish to round off a great evening meal. Meanwhile, start preparing the courgette béchamel.

Make the topping by combining the melted butter with the breadcrumbs and cheeses. Once it is hot, place the cooked cauliflower florets in an ovenproof dish. Cover with the béchamel sauce and sprinkle over the grated cheese. You can cook Cauliflower gratin with healthy béchamel sauce recipe using 12 ingredients and 8 steps. Here is how you cook it.

Ingredients of Cauliflower gratin with healthy béchamel sauce recipe

1. It's 1 of cauliflower, separated into florets.
2. You need 1 of small onion, sliced.
3. Prepare 1 of leek, sliced (white part only).
4. It's 600 g of peeled courgette (salted to remove excess water).
5. It's 200 g of water.
6. Prepare 150 g of skimmed milk.
7. It's 4 of small low-calorie cheeses.
8. Prepare of Extra Virgin Olive Oil from Spain.
9. Prepare of Salt.
10. Prepare of Pepper.
11. You need of Nutmeg.
12. It's of Low-calorie cheese for the gratin topping.

Put the cauliflower in the oven and bake for ten minutes. We put the cauliflower in the casserole or source, pour over the bacon sauce and cover everything with the béchamel sauce. Stir together the grated Gruyère cheese and breadcrumbs and sprinkle them over the gratin. Remove the green leaves from the cauliflower, cut out the core, and separate cauliflower into florets.

Cauliflower gratin with healthy béchamel sauce recipe instructions

1. Separate the cauliflower into florets and boil them in the milk with half the water, a pinch of salt and two tablespoons of Extra Virgin Olive Oil from Spain..
2. Meanwhile, start preparing the courgette béchamel..
3. Put 4 tablespoons of Extra Virgin Olive Oil from Spain in a saucepan and gently fry the onion and leek over low heat, making sure they don’t burn, which would affect the color of the béchamel sauce..
4. Add the peeled, chopped courgette and sauté for five minutes..
5. Next, add the water, milk, pepper and nutmeg to taste and simmer for 20 minutes..
6. Blend with a hand-held blender and add the cheeses to make a creamy béchamel sauce. Season to taste and set aside..
7. In a casserole dish, arrange the cauliflower florets. Pour the low-calorie béchamel sauce over the top with the grated low-calorie cheese. Put the dish in the oven at 180ºC, until the cheese bubbles and turns golden.​.
8. And there you have it, the perfect side dish to round off a great evening meal..

The puréed cauliflower lends a certain nuttiness to the béchamel sauce. Together, they make this gratin soft and creamy yet healthy and light. It's a perfect weeknight dinner for the last few weeks of winter. Add the cauliflower to a large pot and add water to cover. Drain the excess water and puree the cauliflower using an immersion blender or in a blender with a tight-fitting lid, covered with a towel, in batches if necessary.