ioumi
Cauliflower gratin with béchamel
Cauliflower coated in béchamel and baked until golden with Gruyère.
- €2.25 per person (estimate)
- 30 min
- Easy
- Season: autumn, winter
- Vegetarian
Ingredients for 1 person
- Cauliflower · 250 g
- Béchamel sauce · 200 ml
- Grated Gruyère · 40 g
- Nutmeg · 1 pinch
- Breadcrumbs · 15 g
- Black pepper · 1 pinch
Quantities for one person. In ioumi they adjust to your household on their own, and the shopping list adds up everything you have planned for the week.
Method
- Cut 250 g of cauliflower into florets and cook them for 10 min in boiling salted water.
- Drain them very thoroughly: waterlogged cauliflower would make the béchamel watery.
- Preheat the oven to 210°C and arrange the florets in a small buttered dish, in a single layer.
- Pour over 200 ml of béchamel sauce mixed with 1 pinch of nutmeg and 1 pinch of black pepper.
- Scatter over 40 g of grated Gruyère and 15 g of breadcrumbs, then bake for 12 min until nicely golden.
Price estimated from average supermarket prices in France (non-organic). In the app, it adjusts to your shop and region, and to the prices you log.