Broccoli au gratin: Today a rustic and refined outline together. The cauliflower is first steamed and then baked in the oven with a béchamel pecorino. I said rustic and sophisticated together because a lot depends on how it is presented, In an aluminum pan as this is definitely rustic, but in the white suddenly becomes refined single-portion casserole. On the other hand, the broccoli is, in my opinion, one of the most elegant vegetables that exist in nature. Since this recipe you can prepare it with any type of cauliflower, have a look at all my RECIPES WITH CAULIFLOWER.
The romanesco broccoli au gratin is an excellent side dish for meat baked or grilled, But even a single dish tasty and all vegetarian. Obviously, following the same procedure you can prepare white or purple cauliflower au gratin, but also many other vegetables: carrots, fennel, CARDI, Zucchini. You must always cut vegetables and Blanch them before, do not forget it. On my You tube channel You can find the VIDEO RECIPE ROMAN BROCCOLI GRATIN and obviously the bechamel. Have a good day!
CAULIFLOWER GRATINPrint This
- 2 Roman broccoli medium-sized or normal cauliflowers
- 500 milliliters of bechamel (for the recipe click here on basics)
- 80 grams of grated Parmigiano Reggiano DOP to add to the béchamel
- other 20 grams of shredded PDO parmigiano Reggiano (Optional)
- 20 grams of butter (Optional)
For the romanesco broccoli au gratin, or cauliflower (as Favorites), Wash the broccoli, clean them from the trunks and leaves and divide them into tops. Salt lightly and boil the cauliflower (or you can cook the broccoli to steamed for 156 minutes). In any case, Remember that the cauliflower should remain al dente because then it will continue cooking in the oven.
For the recipe of béchamel, find the VIDEO RECIPE ROMAN BROCCOLI GRATIN and therefore also of the white sauce on my YouTube channel.
Preheat the oven to 180 degrees-ventilated: place the cauliflower in a bowl, with the green tops pointing upwards, and coat it with a generous dose of bechamel. Bake in the oven for 15-20 minutes, until the bechamel will not have formed a nice golden crust.
If you want, You can further flavor by sprinkling with a little dish’ Parmesan and some flakes of butter before baking. I also like to sprinkle with walnuts and hazelnuts, to give a little’ of crunchiness to the plate. Allow to cool the broccoli au gratin for a few minutes and serve. Bon appétit!