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Cauliflower with curry au gratin
- 400 g Orogel cauliflower florets
- 2 teaspoons of curry
- salt and pepper to taste
- 1/2 liter béchamel
- sliced cheese
- Pour the cauliflower in a non-stick pan with 2 glasses of water, bring it to a boil and cook for 6 minutes. Add 2 tablespoons of curry and a pinch of salt.
- Arrange the cauliflowers in a buttered oven dish, cover with béchamel and sprinkle with a bit of curry.
- Preheat oven at 180°C and bake for 15 minutes. Add pepper, a few cheese slices and cook au gratin until golden.