Cauliflower with bechamel sauce

Today we will prepare a plate of cauliflower and potatoes. Cauliflower is a vegetable that we consume little even though it is a food rich in vitamins, minerals, folic acid and others. It contains a powerful antioxidant such as sulfur that is the cause of the bad smell that it gives off during cooking. There are also studies that say it reduces the risk of cancer.
It is usually indigestible, but there are those who say they avoid it by boiling it with cloves, or as we will do it with a splash of vinegar. There are also those who add milk so that it does not lose its white color during cooking.

Preparation time : 40 minutes


  • 1 cauliflower
  • 3 medium potatoes
  • 3 hard-boiled eggs
  • 1 liter of milk
  • 90 grams of butter
  • 1 1/2 tablespoon flour
  • 100 gr of powdered cheese
  • 200 gr of grated Emmental cheese

For this preparation we will have bought a very white cauliflower, compact and without spots. We remove the green leaves, discard the thick stems, and separate the twigs. We wash them under the tap and leave them for a few minutes in water with a splash of vinegar. Then we rinse them again and boil with little water, just the right time, because like all vegetables it will lose all its vitamins with prolonged cooking. Due to the smell caused by the sulfur, we cook it uncovered so that it does not concentrate and we will add a little vinegar and breadcrumbs. We could also add some bay leaves to attenuate the smell.

We boil the potatoes with their skin and when they are well cooked we peel them. We hope they are almost cold to cut them into even slices. We cut the eggs lengthwise into three portions. We drain the cauliflower sprigs in a colander and, to leave everything ready to assemble the dish, we spread a baking dish with butter and breadcrumbs.

We prepare a bechamel sauce: in a non-stick saucepan we melt the butter.

Add the flour to make a blond roux, stir quickly to bind until the foam rises. We immediately add the hot milk.

We lower the heat, salt and season to taste with pepper and nutmeg, stirring until it thickens. Then we add the powdered cheese and mix well.

Now that we have all the ingredients ready, we assemble the dish, first we put a layer of potato slices and cover with a tablespoon of sauce and grated cheese.

Then a layer of cauliflower, sauce and grated cheese

Finally a layer of potatoes, eggs, the remaining sauce and the cheese.

We take to a preheated oven until golden brown.

We serve with shovel and spoon, bon appetite!

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  1.   Victoria said

    I already prepared it but without the egg, I will try it, and I do not make the béchamel exactly like that, what I do is: I heat a little oil, fry a little onion, add a liter of milk (which is what I need for my baking tray), I add the salt, pepper and nutmeg, and then I add the flour until it thickens.



  3.   Merche ruiz said

    Very appetizing, especially for those who find it difficult to eat vegetables.