Cauliflower pasta gratin with light béchamel

Ingredients

For 1 serving

• Durum wheat pasta70 g
• Cauliflower200 g
• Reduced-fat milk150 ml
• All-purpose flour10 g
• Butter5 g
• Parmigiano Reggiano15 g
• Nutmegto taste
• Saltto taste

Contains: gluten, lactose,

In season: October – March

Method

1. Preheat the oven to 200 °C (conventional) and put the pasta water on to boil. Cut the cauliflower into small florets, about 2 cm, and rinse them.
2. When the water boils, salt it and cook the pasta and the cauliflower florets together; drain them al dente, 2 minutes before the pasta's packet time.
3. Meanwhile make the béchamel: melt the butter in a small pan over low heat, add the flour and stir for 1 minute, then pour in the milk a little at a time, whisking. Add nutmeg and a pinch of salt and cook for 4–5 minutes, until it thickens and coats the spoon.
4. Mix the pasta and cauliflower with the béchamel and half the grated Parmigiano Reggiano.
5. Tip into a cocotte, top with the remaining Parmigiano and bake at 200 °C for 15 minutes, until the top is golden and crisp.