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Baked cauliflower scented with sage

Cauliflower au gratin with sage béchamel

A seasonal and easy to prepare side dish: baked cauliflower with béchamel scented with sage, perfect to accompany meat dishes.

If you love seasonal vegetables , you can’t miss the recipe for baked cauliflower, au gratin with a delicate but tasty béchamel with sage. If you want to make your side dish even tastier, I recommend adding diced cheese such as taleggio, fontina or asiago. Here is the recipe!

Cauliflower au gratin with sage béchamel
Cauliflower au gratin with sage béchamel

Preparation of cauliflower au gratin in the oven

  1. To prepare the baked cauliflower au gratin, start by removing all the tops of the cauliflower then wash it and boil it in boiling water for the time necessary for it to soften .
  2. Drain the cauliflower, let it cool and in the meantime prepare the sage béchamel.
  3. Place a saucepan on the heat, melt the butter over low heat and add the flour, stirring constantly with a whisk.
  4. When the flour and butter are well blended, add the hot milk , salt, nutmeg and chopped sage.
  5. Mix well and continue cooking until the béchamel is pretty dense, blended and free of lumps.
  6. Turn off the heat, cover with cling film and let it cool .
  7. Then take a baking dish, make a light layer of béchamel on the bottom and lay the boiled cauliflower on it.
  8. Cover with the rest of the béchamel, sprinkle with the grated Parmigiano Reggiano and bake for the last step of cooking the cauliflower in a preheated oven at 200 ° for the time necessary to obtain a nice gratin.
  9. Remove from the oven and allow to cool slightly before serving, enjoy your meal!

It has nothing to envy on the classic recipe , the aromatic scent will amaze you.


The recipe for baked cauliflower with sage béchamel can be kept for about 2-3 days in the refrigerator, inside a container with a food lid or well covered with cling film. We do not recommend freezing in the freezer.

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