Roasted Cauliflower with Parmesan and Béchamel Sauce Recipe
This Roasted Cauliflower with Parmesan and Béchamel Sauce is a creamy, comforting dish perfect as a side or a vegetarian entrée. Tender cauliflower florets are lightly steamed, covered in rich béchamel sauce, topped with sharp Parmesan cheese, and baked until golden and bubbly, creating a deliciously decadent yet simple recipe.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Roasting
- Cuisine: French
- Diet: Vegetarian
Ingredients
Scale
Vegetables
- 1 medium cauliflower, cut into florets
Sauce
- 1 liter béchamel sauce (homemade or store-bought)
- Nutmeg, a pinch
- Salt, to taste
Cheese
- 100 grams Parmesan cheese, grated
Instructions
- Prepare Cauliflower: Wash and cut the cauliflower into florets. Cook them in boiling salted water or steam until slightly soft but not mushy, about 8 minutes. Drain and let dry completely to avoid excess moisture in the baking dish.
- Preheat Oven: Set your oven to 200°C (392°F) to ensure it reaches the right temperature by the time the casserole is assembled.
- Prepare Béchamel Sauce: If making fresh béchamel, melt butter, whisk in flour to form a roux, then gradually add milk, stirring until smooth and thickened. Season with salt and nutmeg to taste.
- Assemble the Dish: Pour a small layer of béchamel sauce into the bottom of a baking dish. Arrange the cauliflower florets evenly over the sauce. Pour the remaining béchamel sauce to cover the cauliflower, then sprinkle the grated Parmesan cheese evenly over the top.
- Bake: Place the baking dish in the preheated oven and roast for 20 minutes or until the sauce is bubbly and the cheese is golden brown and crusty on top.
Notes
- Allow the cauliflower to dry thoroughly after steaming to prevent the béchamel sauce from becoming watery.
- For extra flavor, sprinkle some freshly cracked black pepper or a handful of chopped fresh herbs like parsley before baking.
- Use freshly grated Parmesan for best melting and flavor results.
- Leftovers can be refrigerated and reheated gently in the oven.
- This dish pairs wonderfully with grilled meats or can be served as a hearty vegetarian main course.
Nutrition
- Serving Size: 1/4 of recipe (about 250g)
- Calories: 280 kcal
- Sugar: 5 g
- Sodium: 450 mg
- Fat: 18 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 15 g
- Fiber: 5 g
- Protein: 12 g
- Cholesterol: 45 mg
Keywords: Cauliflower casserole, roasted cauliflower, béchamel sauce recipe, Parmesan cauliflower bake, vegetarian side dish
