Cauliflower gratin with chickpea bechamel
- 600 g Cauliflower
- 6 g salt
- 1 L mineral water
- 35 g butter
- 37 g chickpea flour
- 450 g rice milk
- 2 g nutmeg
- 3 g salt
- 2 g ground black pepper
- 40 g olive oil
- 20 g parsley
- 20 g almonds
Cauliflower:
Chickpea bechamel:
"Picada" herb sauce
Method
- For the cauliflower:Cut the cauliflower head into florets. Boil them in salted water for 3 minutes. Set aside to cool.
- For the chickpea bechamel:In a saucepan, melt the butter, then add the chickpea flour until you obtain a dough-like consistency. Cook 2-3 minutes, then stir in the rice milk little by little. Reduce until obtaining a homogeneous and smooth texture. Add the nutmeg and season with salt and pepper.
- For the "picada" herb sauce:Crush the almond with the parsley, them slowly add the olive oil and salt. Set aside.
- For the Gratin:Place the cauliflower in a baking tray, cover with the chickpea bechamel and grill at 180ºC for 10 minutes. Serve the cauliflower gratin in a dish and drizzle the "picada" on top.
