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Lorenza

Lorenza Avila

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Recipe of Baked Cauliflower with Parmesan Cheese
Recipe

Baked Cauliflower with Parmesan Cheese

35 mins
Low
4.5
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282
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A delicious accompaniment of cauliflower with white sauce with hints of Parmesan, red pepper flakes and a little nutmeg. Perfect to accompany meats.
Learn more about Lorenza Avila

Ingredients

6 portions
  • 6 cups cauliflower, cut into pieces
  • 4 ounces bacon, thick, cut into cubes
  • 1/4 cups butter
  • 1/4 cups flour
  • 1 1/2 cups milk
  • 1 clove garlic
  • 1 teaspoon guajillo chili flakes
  • 1 cup parmesan cheese, grated
  • 1/4 teaspoons salt
  • 1/4 teaspoons black pepper, freshly ground
  • 1/8 teaspoons nutmeg
  • 1/3 cups breadcrumbs

Preparation

Preheat the oven to 350 F (180 C). Grease a baking pan (pyrex) 22cm x 30cm with butter.
Put a large, very salty pot to boil over high heat. Once it is boiling, put the cauliflower in pieces and cook for 2 minutes. Transfer the cauliflower (without the water) to the greased mold and let it cool for 5 minutes.
In a small skillet, over medium-high heat, brown the bacon , transfer to a plate and set aside.
In the same pan where the bacon dries, melt the butter. Once melted add the flour and stir until well blended. Keep stirring and little by little add the milk. (You can stir with a balloon whisk). Stir until it has been incorporated and no lumps remain.
Add the clove of garlic and dried chili powder, keep stirring until it thickens. Once thick, add the parmesan cheese, nutmeg, salt, pepper and bacon. Stir to mix and place over the cauliflower in the baking dish. Sprinkle bread crumbs on top.
Bake until the bread crumbs are browned, and the cauliflower is soft, about 25 minutes. Serve immediately.

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Nutritional information
* Percentage of daily values ​​based on a 2,000-calorie diet.
At the moment this recipe does not have the data of the Nutritional Information.
Information per 100gr. Portion, provided by USDA
Rate this tip
Ratings (2)
Anonymous
22/07/2015 13:12:27
coliflor con tocino riquisimo,hoy lo hare en la comida,gracis¡¡¡¡¡
Lucy Gon
16/01/2015 20:22:38
muy buena es un antojo

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