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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.
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.
And there you have it, the perfect side dish to round off a great evening meal.
We recommend you serve this recipe with Beetroot gazpacho with mango vinaigrette which is also made using Extra Virgin Olive Oil from Spain.