Hello everybody, it is John, welcome to our recipe page. Today, I will show you a way to make a special dish, cauliflower gratin with healthy béchamel sauce recipe. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Cauliflower bechamel sauce is a delicious way to get multiple nutrients from healthy ingredients without having to give up flavor. Despite that, we've decided to tackle that today. Learn our cauliflower gratin with bechamel sauce recipe, today! Cauliflower With Bechamel Sauce Recipe—Cavolfiore Colla Balsamella.

Cauliflower gratin with healthy béchamel sauce recipe is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions daily. They are nice and they look fantastic. Cauliflower gratin with healthy béchamel sauce recipe is something that I’ve loved my entire life.

To begin with this particular recipe, we must prepare a few ingredients. You can have 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. Make ready 1 cauliflower, separated into florets
2. Prepare 1 small onion, sliced
3. Get 1 leek, sliced (white part only)
4. Prepare 600 g peeled courgette (salted to remove excess water)
5. Take 200 g water
6. Get 150 g skimmed milk
7. Prepare 4 small low-calorie cheeses
8. Prepare Extra Virgin Olive Oil from Spain
9. Take Salt
10. Get Pepper
11. Take Nutmeg
12. Prepare Low-calorie cheese for the gratin topping

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Instructions 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.
9. Ready to serve and ENJOY!

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