Cauliflower bechamel

By smuz90

A light bechamel perfect for baked pasta.

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Rate this recipe 3.4/5 (139 Votes)

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Cauliflower gratin and foie gras

Ingredients

500g frozen cauliflower florets
1 onion
1 bay leaf
2 tbsp miso
1/2 cup soy milk

Details

servings 2
Level of difficulty Easy
Cost Average budget

Preparation

Step 1

Chop the onion as fine as possible, then sauté in a frying pan with a little water, then add the cauliflowers, bay leaf and miso with some more water to let the cauliflower cook.

Step 2

Once tender, blend the mix with the soy milk to achieve a bechamel consistency.

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