Ingredients

  • 1 medium cauliflower, cut into florets
  • 2 tbsp butter
  • 2 tbsp all-purpose flour
  • 2 cups milk (warm)
  • 1/2 cup heavy cream (optional for richer flavor)
  • 1 – 1½ cups grated cheese (graviera, kefalotyri, or cheddar)
  • 1/4 cup parmesan
  • Salt & freshly ground pepper
  • Nutmeg (optional)
  • Breadcrumbs (for topping)

 

Instructions

1. Boiling the cauliflower

Boil the cauliflower in salted water for 5–7 minutes, until slightly tender. Drain well and set aside.

2. Preparing the béchamel

In a saucepan, melt the butter, add the flour, and stir continuously for 1–2 minutes (do not let it brown).

Gradually pour in the warm milk (and cream, if using), stirring until the sauce thickens.

Add salt, pepper, and a bit of nutmeg. Finally, add the grated cheese and stir until melted.

3. Assembly

Preheat the oven to 180°C (356°F).

Place the cauliflower in an ovenproof dish and pour over the sauce. Sprinkle the parmesan and a bit of breadcrumbs on top for a crispy finish.

4. Baking

Bake for about 25–30 minutes or until the top is golden brown.

 

Extra Tips:

  • You can add some bacon or finely chopped ham for extra flavor.
  • If you prefer a lighter version, you can skip the heavy cream.