Marcella Hazan's Cavolfiore Gratinato con la Balsamella

Cauliflower with Béchamel Sauce from Marcella Hazan’s More Classic Italian Cooking, made with yellow cauliflower.

This adaptation comes from Marcella Hazan’s More Classic Italian Cooking. The recipe is supposedly one that editor Judith Jones wanted cut from the book. It turned out delicious and creamy, and proved relatively simple to make and a delicious vegetable side.

Ingredients

• 1 Cauliflower (yellow)

• 1.5-2 cups Béchamel sauce

• 3/4 cup of grated Parmesan cheese

• 1 tablespoons butter

Instructions

• Quarter the cauliflower

• Boil water

• Cook cauliflower for about 4 minutes

• Drain

• Allow to cool

• Makee Béchamel sauce

• As sauce thickens, add 1/2 cup Parmesan cheese until melted

• Cut cauliflower into bite-sized pieces

• Combine cauliflower and sauce

• Grease baking dish with butter

• Fill baking dish

• Top with remaining Parmesan Cheese

• Add chunks of remaining butter

• Baked at 400F