Cauliflower Gratin with Homemade Sodium-Free Béchamel

This is a classic dish that transforms a simple vegetable into a creamy, comforting bite. The key is a well-made béchamel and a finishing touch of gratin. To season the vegetable and sauce evenly, we will use Bonsalt 0%, which enhances the flavor without adding sodium.

Technical Sheet

• Estimated time: 40 minutes

• Difficulty: ⭐⭐

• Servings: 4 people

Ingredients

• 1 medium cauliflower

• 500 ml of milk (or unsweetened plant-based drink)

• 40 g of wheat flour or cornstarch

• 30 g of butter or extra virgin olive oil

• 100 g of grated cheese for gratinating

• Bonsalt 0%

• Black pepper

• A pinch of nutmeg

Professional Step-by-Step Preparation

1. Cauliflower preparation: Clean the cauliflower by removing the leaves and the central stalk. Separate it into similarly sized florets.

2. Cooking: Cook the cauliflower steamed or in boiling water with a pinch of Bonsalt 0% for about 10-15 minutes, until tender but not falling apart. Drain well and place it in an ovenproof dish.

3. Making the béchamel: In a saucepan, melt the butter (or heat the oil). Add the flour and stir for one minute so it cooks. Gradually pour in the milk, stirring constantly with a whisk to avoid lumps.

4. Seasoning the sauce: When the béchamel thickens, add pepper, nutmeg, and a pinch of Bonsalt 0%. Cook over low heat for a couple more minutes.

5. Gratin: Pour the béchamel evenly over the cauliflower. Cover with the grated cheese.

6. Finishing: Place the dish in the oven with the grill function at 200ºC for 5-10 minutes, or until the surface is golden and crisp.

Nutritional Analysis and Total Macros

Understanding what we eat is vital. Here is the breakdown of macronutrients per serving and the technical sheet of our products.

The Cauliflower with béchamel is an ideal dish for even the little ones to enjoy vegetables. Go ahead and make it for your friends and enjoy a delicious, healthy dinner!