Cauliflower with Bechamel
Origin: Florence, Italy
Source: Pellegrino Artusi, 1891
Ingredients
- cauliflower
- butter
- salt
- pepper
- grated Parmesan
- balsamella (bechamel)
Instructions
- Trim the cauliflower, cross-cut the stem, and boil in salted water.
- Break into florets and cook to flavor with butter, salt, and pepper.
- Arrange in an ovenproof dish, dust with Parmesan, cover with balsamella (no. 137), and brown.