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Cauliflower gratin with healthy béchamel sauce recipe
Cauliflower gratin with healthy béchamel sauce recipe

Before you jump to Cauliflower gratin with healthy béchamel sauce recipe recipe, you may want to read this short interesting healthy tips about Your Health Can Be Impacted By The Foods You Choose To Eat.

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Every person likes to have dessert after their meals and if you are one of those individuals you may want to think about some citrus fruit. Citrus fruits additionally provide you with vitamin C, together with other vitamins as well as minerals that can help keep you healthy. One desert that I have always liked is orange pieces mixed together with shredded coconut and mixed together with a mild honey dressing.

Following a few of the suggestions above you will find that you will end up living a healthier life. One thing that you ought to actually avoid is all of the processed foods that you can buy in the stores, and start preparing fresh foods for your meals.

We hope you got insight from reading it, now let’s go back to cauliflower gratin with healthy béchamel sauce recipe recipe. To make cauliflower gratin with healthy béchamel sauce recipe you only need 12 ingredients and 8 steps. Here is how you cook that.

The ingredients needed to make Cauliflower gratin with healthy béchamel sauce recipe:
  1. You need 1 cauliflower, separated into florets
  2. Take 1 small onion, sliced
  3. You need 1 leek, sliced (white part only)
  4. Use 600 g peeled courgette (salted to remove excess water)
  5. Provide 200 g water
  6. You need 150 g skimmed milk
  7. Provide 4 small low-calorie cheeses
  8. You need Extra Virgin Olive Oil from Spain
  9. Use Salt
  10. Provide Pepper
  11. Get Nutmeg
  12. Get Low-calorie cheese for the gratin topping
Steps to make Cauliflower gratin with healthy béchamel sauce recipe:
  1. Separate the cauliflower into florets and boil them in the milk with half the water, a pinch of salt and two tablespoons of Extra Virgin Olive Oil from Spain.
  2. Meanwhile, start preparing the courgette béchamel.
  3. Put 4 tablespoons of Extra Virgin Olive Oil from Spain in a saucepan and gently fry the onion and leek over low heat, making sure they don’t burn, which would affect the color of the béchamel sauce.
  4. Add the peeled, chopped courgette and sauté for five minutes.
  5. Next, add the water, milk, pepper and nutmeg to taste and simmer for 20 minutes.
  6. Blend with a hand-held blender and add the cheeses to make a creamy béchamel sauce. Season to taste and set aside.
  7. In a casserole dish, arrange the cauliflower florets. Pour the low-calorie béchamel sauce over the top with the grated low-calorie cheese. Put the dish in the oven at 180ºC, until the cheese bubbles and turns golden.​
  8. And there you have it, the perfect side dish to round off a great evening meal.

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