Oven dish cauliflower, sausages, béchamel and speck
Suggested material offered in store
1/2 cup of flour
300gr of or Italian sausages** or minced pork
1/2 minced onion
2 garlic cloves
½ teaspoon of pepperocino or ½ teaspoon of cayenne powder
3 tablespoon of Stefano's olive oil
10 slices of speck
25gr of butter
25gr of flour
1 cup of milk
1/2 cup of parmesan cheese
Preheat the oven at 375°F
Cook the cauliflower in a pot of boiling water. Once cooked, let it cool.
Bring it to purée and add the flour, egg, salt and nutmeg.
Spread the mixture in a buttered rectangular 32cm baking dish or an oval 31cm.
In a skillet, heat olive oil and sauté the onion, garlic, pork or sausage. Once cooked, seasoned with salt and peperoncini or cayenne powder.
Pour the meat mixture on top of the cauliflower purée. Cover with bechamel sauce and put the speck slices on top. Put small cubes of butter on top and cover with aluminum paper.
Cook in the oven for 30 minutes and uncover the last 5 minutes.
Remove from oven and serve
* You could mix broccoli with the cauliflower
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