Zutaten für Gratin Coliflor Spanish Cauliflower Gratinada
- 1 medium head of cauliflower (about 1.5 lbs)
- Hard Boiled Eggs
- 1/4 cup (15g) chopped fresh parsley
- Parmesan Cheese
- 6 tablespoons (85g) butter
- Salt
- 1/4 cup (30g) all-purpose flour
- 2 cups (475ml) milk
- Pepper
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Zubereitung von Gratin Coliflor Spanish Cauliflower Gratinada
- Preheat oven to 375°F (190°C).
- **Make the Béchamel Sauce:**
- Melt 4 tablespoons (57g) of butter in a medium saucepan over medium-low heat.
- Whisk in 1/4 cup (30g) all-purpose flour all at once until smooth. Cook for 4 minutes, stirring constantly.
- Remove from heat. Gradually whisk in 2 cups (475ml) of warm milk until smooth.
- Return to medium heat and cook, stirring frequently, until thickened (about 2-3 minutes). Season with salt and pepper to taste. Add more milk if needed to reach desired consistency.
- Wash and cut 1 medium head of cauliflower (about 1.5 lbs) into small florets.
- Place half of the cauliflower florets in a small greased baking dish (approximately 8x8 inches).
- Crumble 1 large egg over the cauliflower. Add 1-2 tablespoons of drained, chopped anchovies (optional).
- Sprinkle 1/4 cup (15g) chopped fresh parsley over the layer and top with 1/2 cup (60g) grated cheese (e.g., Manchego or Gruyère).
- Add the remaining cauliflower florets to the baking dish.
- Cover with the remaining cheese and pour the béchamel sauce evenly over the cauliflower.
- Dot the top with 2 tablespoons (28g) of butter, cut into small pieces.
- Bake for 30-40 minutes, or until the top is golden brown and the cauliflower is tender.
Nutrition Information (Approximate per serving)
Sodium
39 g
Sugar
12g
Fat
64g
Carbs
4g
