Cauliflower Cheese

Ingredients

• 800 gCauliflower
• 300 mlBéchamel sauce
• 100 gParmesan
• 30 gButter
• 8 gBreadcrumbs
• 5 gSalt
• 1 gPepper

Instructions

1. 1

   Prepare

   • Cut the cauliflower into small florets.
   • Place florets in a bowl of cold water with about 5 g salt and let sit for about 60 minutes (to clean and lightly season).
2. 2

   Par-cook

   • Drain the florets.
   • Bring a large pot of salted water to a boil and cook the florets uncovered until a knife meets slight resistance (about 8–12 minutes).
   • Drain and let the florets sit briefly to remove excess water.
3. 3

   Assemble and bake

   • Preheat the oven to 200 °C (180 °C fan).
   • Place the cauliflower in an ovenproof dish.
   • Mix the white sauce (béchamel, 300 ml) with two-thirds of the Parmesan (approx. 66 g) and pour over the cauliflower.
   • Sprinkle with breadcrumbs (approx. 8 g) and the remaining Parmesan (approx. 34 g). Season with black pepper to taste.
   • Bake about 20 minutes until golden brown.
4. 4

   Serve

   • Remove from the oven and serve immediately while hot.