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

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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