Cauliflower with Bechamel

Cauliflower with Bechamel

From recipe book "Science in the Kitchen and the Art of Eating Well" by Pellegrino Artusi.

You might enjoy this recipe on our tours in some regions of Italy!


Ingredients for 4 people:

  • 1 cauliflower
  • 1 gallon water
  • 1 Tbsp of butter
  • 1 pinch of salt
  • 1 pinch of black pepper
  • Parmigiano Reggiano for topping
  • Bechamel for topping (see recipe below)*



  • Preheat the oven to 400F.
  • Note: this recipe comes from a cookbook from the late 1800s and was written for preparation over a stove. We prefer to finish the recipe in the oven
  • Separate the green leaves from the cauliflower
  • Make a cross at the bottom of the stalk and boil it
  • Then dice it and sautée the pieces in butter with salt and black pepper
  • Pour the mixture into a tray and top with Parmigiano Reggiano and the Bechamel (recipe below) for 10 minutes in the oven at 400F
  • Slice and serve
  • If you prefer you can also mix cauliflower and bechamel and pour the concoction into individual flan cups previously coated with butter. Then cook them for 10 minutes in the oven at 400F


*Ingredients for Bechamel:

  • 1 Tbsp of flour
  • 1 Tbsp of butter
  • 2 cups of milk



  • Mix butter and flour in a non-stick pan
  • Once well combined with a hazelnut-like coloring, add the milk and continue stirring until the mixture thickens
  • If it seems too runny, add more butter and flour. If too thick, add more milk.


Buon appetito!



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