Easy Cauliflower, Parmesan, and Cream Gratin
This Italian gratin, perfect with wine, can be made without béchamel sauce (white sauce). The key is Parmesan cheese. If you can get your hands on authentic Parmigiano, it will instantly become a restaurant-quality dish. You can also use diced butter instead of melted butter.
You can also sprinkle breadcrumbs on top before baking.
You can also sprinkle breadcrumbs on top before baking.
How to make it
1
Separate the cauliflower into small florets. Grease a gratin dish with butter (not listed)
2
Spread butter (not included in the recipe) in a gratin dish, place the cauliflower on top, add Parmesan cheese, cream and melted butter, and sprinkle with salt and pepper
3
Bake in an oven at 200°C for 7 to 8 minutes
4
Once cooked, sprinkle with parsley
Materials1 person
-
- Boiled cauliflower
- 100g
-
- Parmesan cheese
- 10g
-
- Fresh cream
- 1 tablespoon
-
- The butter has been melted.
- 1 tsp
-
- salt
- A little
-
- Pick it
- A little
-
- Chopped parsley
- Appropriate amount
[PR]
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