preparation
Step 1
First, bring a large pot of salted water to a boil. Remove any leaves and unsightly parts from the cauliflower, trim the stem with a sharp knife, and wash the cauliflower thoroughly.
Step 2
Now add the whole cauliflower to the boiling salted water and pre-cook for about 10 minutes. This shortens the cooking time and ensures the vegetables combine better with the sauce.
Step 3
First, remove the cauliflower from the cooking water with a slotted spoon, let it drain, and once it has cooled slightly, cut it into equal-sized florets. This is very easy after cooking. Preheat oven to 200°C (top/bottom heat: 180°C)
Step 4
For the sauce, melt the butter in a small saucepan. Sprinkle the flour over it and whisk quickly until lump-free. Now, while stirring constantly, gradually add the stock, milk, and cream. So: Add a splash of stock, stir until evenly combined, then add a little milk, then the cream. Repeat this process until the stock, milk, and cream are incorporated into the sauce.
Step 5
Now season the béchamel sauce for the cauliflower generously with salt, pepper, and nutmeg. Stir in the herbs and let the sauce simmer once more, then remove from the heat. Season with lemon juice, but do not continue cooking.
Step 6
Now rub a baking dish with the sliced garlic clove and grease with a little olive oil. Distribute the cauliflower pieces evenly in the dish. Pour the béchamel sauce over the cauliflower and finally sprinkle the grated cheese over the cauliflower. Bake in the preheated oven for about 25 minutes until golden brown. After 20 minutes, you can check with a fork whether your cauliflower is cooked and looks crispy. Remove from the oven and portion it out.
