Parmigiano-Reggiano cheese is one of the best tasting Italian cheeses, to me anyway. Tonight I made up a new dish, Cauliflower au Gratin or Cavolfiore Gratinati in Italian. It calls for only 1/4 cup of this rather expensive cheese. I found this recipe at one of the new blogs I discovered, bell’ alimento. This was super easy to whip up but I made one change. The recipe called for a bechamel sauce to be made but the ingredients showed 4 TBSP of butter and only 1 TBSP of flower to 1 cup milk. I didn’t think this was the correct ratio so when I realized the sauce was not thickening, I added about 3 TBSP of flour to 2 TBSP of cold milk in a flour shaker and then whisked that into the sauce. It thickened very quickly and away it went. So please go take a peak at this wonderful dish because my kitchen is smelling wonderful right now!
Oh and don’t forget to send me your pasta submissions for Presto Pasta Night #152!!
Hi! Thanks for commenting on my blog
I did not adjust the flour. I assumed it would thicken upon baking, which it did perfectly, holding the cauliflower and cheese together. I really enjoyed this easy bake!
I love Parmigiano-Reggiano , so will have to try this recipe soon
Hi I’m from Italy!
I love your blog! It’s so nice to read about Italian tradition from so far!
And Parmigiano is delicious! My mother cooks Cavolfiori gratinati too!
Ciao!
I’ve never made this, Michelle, but it sounds fabulous. We make all of our besciamella sauce homemade, too, but I can’t remember the measurements off the top of my head!
I love cauliflower! My family makes a fried cauliflower that is just awesome, so I can only imagine how yummy this is!
oh such lovely recipes here! thank you for stopping by my blog on Monday, your comments really helped make my SITS day special.