Step-by-Step Guide to Make Perfect Cauliflower gratin with healthy béchamel sauce recipe

Cauliflower gratin with healthy béchamel sauce recipe.

Hey everyone, it is me, Dave, welcome to my recipe page. Today, we're going to make a special dish, cauliflower gratin with healthy béchamel sauce recipe. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Cauliflower gratin with healthy béchamel sauce recipe is one of the most well liked of recent trending meals on earth. It is appreciated by millions every day. It is easy, it's fast, it tastes yummy. They are fine and they look wonderful. Cauliflower gratin with healthy béchamel sauce recipe is something that I have loved my entire life.

To get started with this particular recipe, we have to prepare a few components. You can cook cauliflower gratin with healthy béchamel sauce recipe using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Cauliflower gratin with healthy béchamel sauce recipe:

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

Steps to make Cauliflower gratin with healthy béchamel sauce recipe:

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..

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