Gratin Cauliflower - a healthy side dish for low-carb water Cauliflower Gratin

Cooking Instructions

1. Cut a cauliflower into cubes and steam for four or five minutes. spare

   

2. 360ml milk, add 1 bay leaf, 2 cloves of garlic, bring to a slight boil, set aside until warm.

   

3. Put 30 grams of butter in the soup pot over medium-low heat, add 20 grams of flour and stir for about a minute after melting, add the warm milk just now (remove the spices) little by little, stir while pouring, do not precipitate, add 3 grams of salt, 1 gram of black pepper, 1 gram of nutmeg powder, medium heat, continue to stir until a little thickened, and add cheese later, so you don't need to boil the white sauce as thick.
   
   Remove from heat, add 25g of Parmesan cheese and stir to melt and set aside.

   

4. 23-25 cm baking utensils, bottom and sides Sides, spread a thin layer of butter and sprinkle with fine breadcrumbs (flour) or flour so that the butter evenly coats the flour (so that it does not stick after baking).

   

5. Put in the steamed cauliflower and drizzle with the milk white sauce, which is a little thicker but can still be poured down slowly. Sprinkle with parsley and evenly sprinkle 50g of Parmesan cheese on top

   

6. Add another 50 grams of fine breadcrumbs, add an appropriate amount of black pepper, garlic powder, salt, 15 grams of melted butter, mix them and sprinkle on top of the cheese

   

7. Put into the middle layer of the preheated oven, 200 degrees, 25-30 minutes, the surface is golden and crispy.

   

8. Enjoy!