Cauliflower With Bechamel Sauce Recipe—Cavolfiore Colla Balsamella

Cauliflower and bechamel sauce
Michael Powell / Getty Images
Prep: 15 mins
Cook: 45 mins
Total: 60 mins
Servings: 4 servings
Nutrition Facts (per serving)
125 Calories
9g Fat
10g Carbs
4g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 125
% Daily Value*
Total Fat 9g 11%
Saturated Fat 5g 26%
Cholesterol 22mg 7%
Sodium 194mg 8%
Total Carbohydrate 10g 4%
Dietary Fiber 3g 12%
Total Sugars 4g
Protein 4g
Vitamin C 77mg 387%
Calcium 77mg 6%
Iron 1mg 4%
Potassium 508mg 11%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Artusi takes on cauliflower with his customary directness: "All cabbage, be it white, black, yellow, or green, is the son or stepson of Eolus, the God of winds, and therefore those who can't tolerate wind should know that these plants are, for them, true crosses (i.e., punishments to be born), and not just called crucifere because their flowers have four petals in the shape of a cross."


  • 1 medium head caulflower

  • 2 tablespoons unsalted butter

  • Kosher salt, to taste

  • Freshly ground black pepper, to taste

  • 2 tablespoons grated Parmigiano-Reggiano cheese

  • Bechamel Sauce, to taste

Steps to Make It

  1. Gather the ingredients.

  2. Remove the leaves and the green ribs from a large cauliflower, make a deep X-shaped cut in the stalk, and boil it in salt water till a fork penetrates into the flowerlets.

  3. Drain the cauliflower, break it up into little pieces, and finish cooking it in a pan with 2 tablespoons of butter, seasoning it with salt and pepper.

  4. Transfer the cauliflower to a heatproof dish, dust it with grated Parmigiano, and cover it with béchamel sauce.

  5. Bake it in a 375 F (185 C) oven for 10 minutes, or broil it till the top is browned.

  6. Artusi suggests this be served between courses or with stewed meat or boiled chicken.

Glass Bakeware Warning

Do not use glass bakeware when broiling or when a recipe calls to add liquid to a hot pan, as glass may explode. Even if it states oven safe or heat resistant, tempered glass products can, and do, break occasionally.