About this Recipe
This “vegetable” version of the béchamel without milk and butter is designed for those allergic to lactose, but also to vegans and to all those people who can not eat protein for various reasons. If you want to make the classic version, substitute the vegetable broth with 2 liters of milk and the oil with 150 g of butter.
Mace has a more delicate flavor than nutmeg
(so it is perfect for this type of sauce) and is the outer part of the fruit. It is a kind of red skin that is detached from the core, dried and then grounded. If you do not find it, you can replace it with the classic nutmeg powder, using a little less.
- 2 large cauliflowers (also colored)
- 2 liters of vegetable stock
- 200g flour
- 100g extra virgin olive oil
- 1 teaspoon of mace or nutmeg powder
- bread crumbs
Clean the cauliflower, remove the leaves and detach all the florets. Dip them in boiling salted water and cook them for 15-20 minutes depending on the size. They
will have to remain a little al dente. Drain them and distribute them in 8 individual greased baking dishes
or in a large one.
Meanwhile, prepare the béchamel: heat the oil in a saucepan with a heavy base over low heat, add the flour, stirring constantly and toast it. Pour the vegetable broth stirring constantly, smear with mace or nutmeg and finally salt.
Continue to cook, always on low heat, for at least 10 minutes, stirring occasionally to avoid the development of lumps. The béchamel will be ready when its consistency is creamy and velvety.
Pour it onto the cauliflower florets, sprinkle them with breadcrumbs and bake at 200° for about 20 minutes.
In the last few minutes, turn on the grill to brown the surface. Serve immediately.
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