Cauliflower Casserole with a Crispy Nut Crust
It is rare to find such a combination of flavours and textures that will delight even the most sophisticated gourmets. Introducing the cauliflower accompanied by crunchy hazelnuts, bathed in buttery béchamel and sprinkled with grated Grana Padano, a dish so tasty that even those who claim that they do not like cauliflower will love!
Ingredients
| 2 SERVINGS | 4 SERVINGS | |
|---|---|---|
| TO BAKE | ||
| – cauliflower | 1 small head | 2 small heads |
| – Grana Padano cheese | 100 g | 200 g |
| – rusk | 1 | 2 |
| – hazelnuts | 25 g | 50 g |
| BECHAMEL SAUCE | ||
| – onion | 1 very small | 1 small |
| – clove | 1 | 2 |
| – bay leaf | 1 | 1 |
| -grated nutmeg | 1/3 tsp | 2/3 tsp |
| – butter | 20 g | 30 g |
| – milk 2% | 250 ml | 500 ml |
You will need
salt, pepper to taste, wheat flour, grater, small pot, ovenproof dish, bowl.
*** Where necessary, in the meal preparation instructions, we provide ingredient quantities for 2 servings (4 servings). ***
| NUTRIENTS | 100g | 1 SERVING |
|---|---|---|
| Energy | 353.9 kJ | 2430.4 kJ |
| Energy | 84.4 kcal | 579.2 kcal |
| Fat | 5.3 g | 36.5 g |
| of which sugars | 2.6 g | 17.8 g |
| Carbohydrate | 4.7 g | 32.1 g |
| of which sugars | 3.4 g | 23.5 g |
| Added Sugar | 0.0 g | 0.0 g |
| Protein | 5.0 g | 34.4 g |
| Salt | 0.14 g | 0.98 g |
Recipe
1.
Preheat the oven to 180° C in „upper & lower” heating mode.
Wash the cauliflower, divide it into florets and boil it in salted water for about 5 minutes.
2.
Crumble the nuts in a food processor or chop with a knife. Break the rusk(s) into irregular pieces.
Grate the cheese on a coarse-mesh grater.
3.
Prepare the béchamel: Melt the butter in a large-diameter saucepan over medium heat. Add 1 flat tbsp (1 heaped tbsp) of flour and beat with a whisk until smooth.
Remove from heat and set aside for 2 minutes, then gradually add 250ml (500ml) milk, stirring vigorously.
Peel the onion and dice it. Put the sauce on the fire again, add the onion, clove and bay leaf and simmer for about 10 minutes, stirring occasionally. If the sauce gets too thick, add a little milk.
4.
After 10 minutes, pour the sauce through a strainer to remove the onion, clove(s) and bay leaf. Add the nutmeg, salt and pepper to taste, mix, and set aside to let the sauce cool down for about 15 minutes.
5.
Add Grana Padano cheese to the sauce (leave some to sprinkle on top of the casserole) and mix.
In a large bowl, combine the cooked cauliflower with the sauce and then transfer to an ovenproof dish(es). Sprinkle the top with nuts and toast and the remaining grated cheese. Place in the oven on the middle shelf and bake for about 15 minutes. Then turn on hot air and bake for another 5 minutes to get a crispy crust.
6.
Take the casseroles out of the oven and serve while hot.
Enjoy your meal!
