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Cauliflower bechamel


A light bechamel perfect for baked pasta.

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Rate this recipe 3.4/5 (139 Votes)


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


servings 2
Level of difficulty Easy
Cost Average budget


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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