• Trim the cauliflower, eliminating the toughest leaves,
divide it into florets and cook in plenty of boiling
salted water for 15 minutes.
• Melt the butter and when it is completely melted
add the flour. Mix well until you obtain a creamy
consistency, then pour in a small amount of milk.
• Blend carefully and add more milk only when the
mixture is completely homogeneous.
Salt and flavour with nutmeg.
• Cook over a low heat, stirring all the time, until the sauce coats the wooden spoon.
Take off the heat and stir in the grated Grana Padano.
• Drain the cauliflower florets well, lay them in a buttered ovenproof dish, then pour the béchamel over them.
• Bake in a preheated oven (180°C) for about 20 minutes until golden.