Cavolfiori Gratinati
47 min · 20 min active · Medium · Italian
Cavolfiori Gratinati
A classic Italian baked cauliflower gratin smothered in a rich Gruyère and Parmesan béchamel, topped with a golden breadcrumb and cheese crust.
TOTAL TIME
47 min
ACTIVE TIME
20 min
DIFFICULTY
Medium
CUISINE
Italian
Who’s eating
A
Ingredients0/12
Ingredients0/12 gathered · 4 servings
2l
1tbsp + to taste
1,000g
500ml
55g
40g
0.25tsp
0.25tsp
80g
50g
15g
30g
| # | Product | Quantity | Notes | State | |
|---|---|---|---|---|---|
| 1 | 2l | — | — | ||
| 2 | 1tbsp + to taste | — | — | ||
| 3 | 1,000g | — | — | ||
| 4 | 500ml | — | — | ||
| 5 | 55g | — | — | ||
| 6 | 40g | — | — | ||
| 7 | 0.25tsp | — | — | ||
| 8 | 0.25tsp | — | — | ||
| 9 | 80g | — | — | ||
| 10 | 50g | — | — | ||
| 11 | 15g | — | — | ||
| 12 | 30g | — | — |
Tools9 items
Serveware1 item
Hygiene
Rinse the cauliflower.
Procedure29 steps
Recipe view
Grouped steps with key guidance
Standard — grouped steps with key guidance
Cauliflower14 min
1 of 29
the water to the large pot
Water · 2 l
⏱ 15s
2 of 29
the fine sea salt to the large pot
Fine sea salt · 1 tbsp
⏱ 10s
3 of 29
the fine sea salt and water mixture to a boil
high heat
⏱ 8 min
4 of 29
the cauliflower under cold running water
⏱ 30s
5 of 29
the cauliflower to the large pot
Cauliflower · 1,000 g
⏱ 20s
6 of 29
the cauliflower mixture
Look for
until just tender but still holding their shape
high heat
⏱ 5 min
Béchamel12 steps · 18 min
Gratin8 steps · 40 min
Total Time47 min
| # | Product | Tool | Action |
|---|---|---|---|
| Cauliflower14 min | |||
| 1 | 2 l | the water to the large pot⏱ 15s | |
| 2 | 1 tbsp | the fine sea salt to the large pot⏱ 10s | |
| 3 | — | high heat | the fine sea salt and water mixture to a boil⏱ 8 min |
| 4 | — | — | the cauliflower under cold running water⏱ 30s |
| 5 | 1,000 g | the cauliflower to the large pot⏱ 20s | |
| 6 | — | high heat | the cauliflower mixtureLook foruntil just tender but still holding their shape⏱ 5 min |
| 7 | — | the boiled cauliflower⏱ 30sResult · Drained cauliflower · used in step 22 | |
| Béchamel12 steps · 18 min | |||
| Gratin8 steps · 40 min | |||
| Total Time | 47 min | ||
Nutritionper serving
Estimated · pre-cooking · 100% ingredients covered
| Nutrient | Per serving |
|---|---|
| 470kcal | |
| 22g | |
| 30g | |
| 19g | |
| 32g | |
| 11g | |
| 6g | |
| 2,189mg |
Ingredients0/12
Italian · Recipe
Cavolfiori Gratinati
A classic Italian baked cauliflower gratin smothered in a rich Gruyère and Parmesan béchamel, topped with a golden breadcrumb and cheese crust.
HygieneRinse the cauliflower.
Standard view
Serves4
Total47 min
LevelMedium
Ingredients
- Water2 l
- Fine sea salt1 tbsp + to taste
- Cauliflower1,000 g
- Whole milk500 ml
- Unsalted butter55 g
- Plain flour40 g
- Ground nutmeg0.25 tsp
- Black pepper0.25 tsp
- Gruyère80 g
- Parmesan50 g
- Softened butter15 g
- Dried breadcrumbs30 g
Tools
Large pot · Colander · Small saucepan · Medium saucepan · Conventional oven · Baking dish · Ladle · Small bowl · Overhead grill
Method
Cauliflower
1
Add the water to the large pot
15sLarge potWater · 2 l
2
Add the fine sea salt to the large pot
10sLarge potFine sea salt · 1 tbsp
3
Bring the fine sea salt and water mixture to a boil
high heat8 minLarge pot
4
Add the cauliflower to the large pot
20sLarge potCauliflower · 1,000 g
5
Boil the cauliflower mixtureLook foruntil just tender but still holding their shape
high heat5 minLarge pot
6
Drain the boiled cauliflower
Result · Drained cauliflower · used in step 22
30sColander
Béchamel
7
Add the whole milk to the small saucepan
15sSmall saucepanWhole milk · 500 ml
8
Simmer the whole milkLook foruntil steaming but not boiling
Result · Warm milk · used in step 13
low heat4 minSmall saucepan
9
Melt the unsalted butterLook foruntil fully melted and foaming
medium heat2 minMedium saucepanUnsalted butter · 55 g
10
Add the plain flour to the medium saucepan
2 minMedium saucepanPlain flour · 40 g
11
Stir the flour-butter rouxLook foruntil smooth and pale
2 minMedium saucepan
12
Add the warm milk from the small saucepan to the medium saucepan → gradually whisk the warm milk in a steady stream
1 minMedium saucepanWarm milk · step 9
13
Simmer the milk-roux mixtureLook foruntil it thickens and coats the back of a spoon — stirring constantly
medium heat5 minMedium saucepan
14
Add the fine sea salt to the medium saucepan
10sMedium saucepanFine sea salt · to taste
15
Add the ground nutmeg to the medium saucepan
10sMedium saucepanGround nutmeg · 0.25 tsp
16
Add black pepper
10sMedium saucepanBlack pepper · 0.25 tsp
17
Add the gruyère to the medium saucepanLook foruntil melted
1 minMedium saucepanGruyère · 55 g
18
Add the parmesan to the medium saucepanLook foruntil fully smooth
Result · Cheese béchamel · used in step 23
1 minMedium saucepanParmesan · 35 g
Gratin
19
Preheat
200°C10 minConventional oven
20
Spread the softened butter into the baking dish → thoroughly grease base and sides
30sBaking dishSoftened butter · 15 g
21
Arrange the drained cauliflower from the large pot → in a single even layer
1 minBaking dishDrained cauliflower · step 7
22
Pour the cheese béchamel from the medium saucepan into the baking dish → spreading to the edges
1 minLadleCheese béchamel · step 19
23
Add the dried breadcrumbs, gruyère and parmesan to the small bowl
30sSmall bowlDried breadcrumbs · 30 gGruyère · 25 gParmesan · 15 g
24
Scatter the béchamel-coated cauliflower over the breadcrumb-cheese topping in the baking dish → evenly over the surface
1 minBaking dishBreadcrumb-cheese topping · step 26
25
Bake the topped gratin from the baking dishLook foruntil the sauce is bubbling at the edges
200°C22 minConventional ovenTopped gratin · step 27
26
Grill the bubbling gratin from the conventional ovenLook foruntil the topping is deep golden and crisp
Result · Cavolfiori Gratinati
high heat4 minOverhead grillBubbling gratin · step 28
SCAN TO OPEN ONLINE