Both broccoli and cauliflower I like boiled or steamed to preserve their body and texture, if you pass cooking lose body, color and taste also feels gummy on the palate so preferably steam are at their exact point of cooking

This recipe is very simple, and easy to prepare, we can accompany it with béchamel sauce with a little garlic turns into an authentic delight. The strongest proof is that even the youngest ones like to eat cauliflower, my granddaughters, when they come home they ask me to make them broccoli or cauliflower with cheese. I share this recipe of Cauliflower Gratin with béchamel sauce with garlic.

Cauliflower au gratin with bechamel with garlic. This recipe is very easy, healthy and quick to prepare.

Ingredients:

• A cauliflower

• Two glasses of milk.

• A spoonful of wheat flour.

• A spoonful of butter or margarine.

• 2 peeled garlic cloves.

• Grated cheese.

• A pinch of salt.

Instructions:

We boil the cauliflower for 5 minutes, and let it drain well. They are placed in a baking dish.

In the glass of the blender add the milk, wheat flour, butter, garlic, salt to taste. and whisk all the ingredients.

Pour into a pan and heat over low heat while stirring. When it begins to thicken, the fire goes out. Pour the béchamel over the cauliflower, sprinkle some grated cheese and gratin in the oven until it is golden and has good color.

Sometimes I add a bit of crushed bread with garlic, some olive oil and parsley. It gives a touch of flavor and a crunch that is an authentic delight!