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Ingredients
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Vegetables
Sauce
Cheese
Topping
Method
Preparation
- 1
Prepare the Cauliflower
Preheat your oven to 375°F (190°C). Cut the cauliflower into florets and steam them until just tender, about 5-7 minutes. Drain and set aside.
- 2
Make the Béchamel Sauce
In a saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1-2 minutes until it forms a roux. Gradually whisk in the milk, ensuring there are no lumps. Continue to cook until the sauce thickens, about 5-7 minutes. Season with nutmeg, salt, and black pepper.
Assembly
- 3
Combine and Bake
In a baking dish, layer the steamed cauliflower florets. Pour the béchamel sauce over the cauliflower and sprinkle with grated Parmigiano-Reggiano cheese. In a bowl, mix the breadcrumbs with olive oil and sprinkle this mixture on top of the cheese.
- 4
Final Baking
Bake in the preheated oven for 25-30 minutes, or until the top is golden brown and bubbly. Remove from the oven and let it cool for a few minutes before serving.