Baked cauliflower with bechamel sauce

First step of all is to cook the cauliflower, about 10 minutes approximately (I like it al dente) but if you like it to be softer you can leave it a little longer and in the oven it will be soft.

While we are cooking the cauliflower, in a frying pan put oil and cook the onion with the mushroom and the diced ham. We also peel the potatoes and cut them into pieces.

Then, once these steps are done, put the boiled cauliflower, the chopped potatoes and the onion with its stuff in the pot.

Now comes the béchamel sauce, you can choose to make it homemade or use light cooking cream.

We will put in a saucepan or frying pan, 3 tablespoons of olive oil and then, 2 tablespoons of wholemeal rye flour. We will integrate well the flour with the oil and we will let it be done a little and then we will put the milk, and stir all the time, with rods and if we do not have with a fork so that we do not form lumps. We will see how it thickens and we can add more milk if we see little quantity or leave it like this and add nutmeg, pepper and salt (it is important the salt because it is the one that will give us the flavor).

I leave a picture of how the béchamel sauce has turned out already made

Once all this is done, put the bechamel sauce with everything and bake in the oven at 180 degrees and the time depends on how you want the texture of the cauliflower. I'm opening it from time to time and pricking it with a knife to see more or less (remember to prick the potato in case it is raw).

And finally and as always, to enjoy it in the best way 🥳🥳🥳🥳.