Cauliflower with béchamel 🤤.

Remove the cauliflower florets and wash well.

Put a pan with salted water on the fire and when it starts to boil add the cauliflower. Boil the cauliflower for about 15 minutes. I like to leave it al dente so that the florets do not fall apart but the stem is not hard.

While the cauliflower is boiling we can cut the onion and garlic into small pieces and add them to a frying pan with two tablespoons of extra virgin olive oil until golden brown.

Chop the carrot into small pieces, I do it with a mincer, and add it to the fried garlic and onion. Let the carrot cook for about 5 minutes and add a pinch of salt and pepper.

Drain the cauliflower well and add to the sauce, mix well and transfer to a casserole or ovenproof dish.

For the béchamel sauce I will use the frying pan, add two tablespoons of oil, wait for it to heat up and add two tablespoons of whole wheat spelt flour, stir and let it brown. Add a little milk and stir with a whisk, when it thickens add more milk, stir again until it thickens and add the rest of the milk little by little. Add a teaspoon of salt, pepper and nutmeg and let it boil a little more until it thickens.

Pour the béchamel sauce over the cauliflower. Grate Parmesan cheese over it and bake until golden brown. And enjoy!!!!!