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Multi-Color Cauliflower with Béchamel (Bill Yosses)

Multi-Color Cauliflower with Béchamel (Bill Yosses)
5.0 2 ratings
Prep. 10 min
Total 2 h
8 portions
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Ingredients

Multi-Color Cauliflower
  • red onions quartered
    10 oz
  • extra virgin olive oil divided
    2 oz
  • heads cauliflower mixed (purple, Romanesco, orange, white), stalks, stems, leaves removed
    2
  • salt to taste
    ½ tsp
  • ground black pepper to taste
    ½ tsp
  • water
    30 oz
Béchamel Sauce
  • Gruyère cheese aged, in pieces
    6 oz
  • unsalted butter
    1 oz
  • extra virgin olive oil
    1 oz
  • all-purpose flour
    2 oz
  • whole milk
    24 oz
  • salt
    1 tsp
  • white pepper
    1 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
Fibre 4 g
Saturated Fat 9 g
Carbohydrates 20 g

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Also featured in

Festive Feasts 28 Recipes
United States
Holiday Favorites with Chef Bill Yosses 9 Recipes
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