
Devices & Accessories
Multi-Color Cauliflower with Béchamel (Bill Yosses)
Prep. 10min
Total 2 h
8 portions
Ingredients
Multi-Color Cauliflower
-
red onions quartered10 oz
-
extra virgin olive oil divided2 oz
-
heads cauliflower mixed (purple, Romanesco, orange, white), stalks, stems, leaves removed2
-
salt to taste½ tsp
-
ground black pepper to taste½ tsp
-
water30 oz
Béchamel Sauce
-
Gruyère cheese aged, in pieces6 oz
-
unsalted butter1 oz
-
extra virgin olive oil1 oz
-
all-purpose flour2 oz
-
whole milk24 oz
-
salt1 tsp
-
white pepper1 tsp
-
fresh thyme to garnish
Difficulty
easy
Nutrition per 1 portion
Sodium
680 mg
Protein
12 g
Calories
1393 kJ /
333 kcal
Fat
24 g
Fiber
4 g
Saturated fat
9 g
Carbohydrates
20 g
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