Cauliflower Casserole À La Dubarry




Rating: 3.54 / 5.00 (151 Votes)


Total time: 45 min

Servings: 3.0 (servings)

For the bechamel sauce:








For the vegetables:






Instructions:

For the cauliflower casserole, steam the vegetables whole for 20 minutes. Grate the cheese.

For the béchamel sauce, melt the butter in a saucepan. Then whisk in the flour and sweat it. Gradually add the milk, stirring constantly. Always wait until the milk has mixed with the flour before adding more milk.

The stove must never be too hot, otherwise the sauce will stick to the bottom of the pot and burn. So always work on medium heat and stir well.

When the sauce is nice and creamy, season with nutmeg, salt and pepper. Roughly chop and mix the vegetables, put them in a baking dish and pour the bechamel sauce over them.

Sprinkle the dish with cheese and bake for 10 minutes in the preheated oven at 200 °C on the middle shelf until the cauliflower casserole is golden brown.

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