Cauliflower au Gratin
Origin: Madrid, Spain
Source: Anonymous, 1920
Ingredients
- 1 head cauliflower
- water
- salt
- Parmesan cheese
- béchamel sauce (béchamel)
Instructions
- Cut the cauliflower into florets and boil in salted water until tender. Drain thoroughly until completely dry.
- Arrange the drained cauliflower in a shallow baking dish. Sprinkle generously with grated Parmesan cheese. Cover entirely with béchamel sauce.
- Brown in the oven until golden on top.