Cauliflower gratin with chickpea bechamel

  • Level

  • Servings



  • 600 g Cauliflower
  • 6 g salt
  • 1 L mineral water
  • Chickpea bechamel:

  • 35 g butter
  • 37 g chickpea flour
  • 450 g rice milk
  • 2 g nutmeg
  • 3 g salt
  • 2 g ground black pepper
  • "Picada" herb sauce

  • 40 g olive oil
  • 20 g parsley
  • 20 g almonds


  • 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.

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