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
Like what you see?
This recipe and more than 100 000 others are waiting for you!
Sign up for free More informationYou might also like...
Latkes
35min
Black Tahini Banana Bread
1 h 20min
Heirloom Tomato Gazpacho
1 h 10min
Green Goddess Dressing (Bill Yosses)
20min
Cranberry Vinaigrette
5min
Finely Ground Sesame
5min
Mirepoix or Vegetables for Soup or Stew
25min
Apple Tarte Tatin with Crème Anglaise
1 h 30min
Cauliflower Rice Pilaf with Yams
40min
Hummus (Ilan Hall)
9 h 5min
Spring Garden Minestrone Soup
50min
Broccoli Stem Soup with Crispy Potato Skins
45min