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Cauliflower Gratin with Low-Calorie Béchamel recipe

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Cauliflower gratin with low-calorie béchamel sauce recipe

Preparation:

1. Separate the cauliflower into florets and boil them in the milk with half the water, a pinch of salt and two tablespoons of Extra Virgin Olive Oil from Spain

2. Meanwhile, start preparing the courgette béchamel.

3. Put 4 tablespoons of Extra Virgin Olive Oil from Spain in a saucepan and gently fry the onion and leek over low heat, making sure they don’t burn, which would affect the color of the béchamel sauce.

 

Cauliflower gratin with low-calorie béchamel sauce

 

3. Add the peeled, chopped courgette and sauté for five minutes.

4. Next, add the water, milk, pepper and nutmeg to taste and simmer for 20 minutes.

5. Blend with a hand-held blender and add the cheeses to make a creamy béchamel sauce. Season to taste and set aside.

 

Cauliflower gratin with low-calorie béchamel sauce

6. In a casserole dish, arrange the cauliflower florets. Pour the low-calorie béchamel sauce over the top with the grated low-calorie cheese. Put the dish in the oven at 180ºC, until the cheese bubbles and turns golden.​

Cauliflower gratin with low-calorie béchamel sauce

And there you have it, the perfect side dish to round off a great evening meal.

Cauliflower gratin with low-calorie béchamel sauce

We recommend you serve this recipe with Beetroot gazpacho with mango vinaigrette which is also made using Extra Virgin Olive Oil from Spain.

30 min
Medium
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Ingredients

  • 1 cauliflower, separated into florets
  • 1 small onion, sliced
  • 1 leek, sliced (white part only)
  • 600 g peeled courgette (salted to remove excess water)
  • 200 g water
  • 150 g skimmed milk
  • 4 small low-calorie cheeses
  • Extra Virgin Olive Oil from Spain
  • Salt
  • Pepper
  • Nutmeg
  • Low-calorie cheese for the gratin topping

 

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