TABELIAAUTHENTIC RECIPE
Cavolfiore GratinatoCauliflower Gratin
Cauliflower coated in béchamel and Parmigiano and baked as a gratin. A classic northern Italian winter side dish, balancing the sweetness of tender cauliflower with savory cheese.
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Ingredients (4 servings)
- Cauliflower800 g
- Butter40 g
- Cake flour30 g
- Whole milk400 ml
- Parmigiano Reggiano60 g
- Breadcrumbs3 tbsp
- Salt and nutmeg1 pinch
Method
Parboiling
Parboil the cauliflower
- 1 Divide the cauliflower into florets and parboil in boiling salted water for 5–6 minutes.
- 2 Drain in a colander when cooked to the center but still holding its shape.
Making the béchamel
Make the béchamel
- 1 Melt the butter in a saucepan over low heat, add the flour and cook, stirring with a wooden spoon, for 1–2 minutes to make a roux.
- 2 Gradually pour in the milk, whisking to prevent lumps.
- 3 Raise the heat to medium and cook for 3–4 minutes, stirring constantly, until thickened.
- 4 Season with salt and nutmeg.
Assembly
Assemble the gratin
- 1 Preheat the oven to 200°C.
- 2 Lightly butter a gratin dish with extra butter not included in the listed quantities, then arrange the cauliflower inside.
- 3 Pour béchamel over everything and grate Parmigiano on top.
- 4 Scatter with breadcrumbs.
Baking
Bake
- 1 Bake at 200°C for 20–25 minutes.
- 2 Rest for 5 minutes before serving.
Ready when
It is ready when the surface is a rich golden brown.
About this dish
Gratins of vegetables baked with béchamel or cheese appear often in northern Italian winter home cooking. Cavolfiore gratinato is a representative contorno made with cold-season cauliflower.
In dairy-producing regions such as Piedmont, Lombardy and Veneto, dishes wrapping winter vegetables in cheese or sauce are firmly rooted in home cooking. They may accompany meat or be served as a warm vegetable dish in their own right.
Still seen on winter trattoria menus and family tables, it remains a valued warm side dish. It layers the dairy richness characteristic of northern Italy onto cauliflower’s delicate flavor.
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