Cauliflower Pie
- 150 grams (1 ½ cups) cauliflower florets
- 1 ball of No-Knead Pizza Dough, shaped and waiting on a floured peel
- 60 grams ( ¼ cup) Béchamel (recipe follows)
- 10 grams (3 tablespoons) finely grated Parmigiano-Reggiano or Grana Padano cheese
- 50 grams (about 1 ¾ ounces) mozzarella, pulled into 5 clumps
- 15 grams (1 ½ tablespoons) coarsely chopped green olives
- ½ garlic clove, finely chopped
- Generous pinch of chili flakes
- 10 grams (1 ½ tablespoons) fresh bread crumbs
- Chopped fresh parsley for sprinkling
- Béchamel Sauce
- 486 grams (2 cups) whole milk
- 113 grams (1 stick) unsalted butter
- 18 grams (about 2 ¼ tablespoons) all-purpose flour
- 2 grams (1/4 teaspoon) fine sea salt
- 3 rasp grates of nutmeg or a pinch of ground nutmeg
- Produce
- Cauliflower florets (150 grams)
- Chili flakes (1 Generous pinch)
- Parsley, fresh (1)
- Condiments
- Bechamel (60 grams)
- Bechamel sauce (1)
- Green olives (15 grams)
- Cooking & Baking
- All-purpose flour (18 grams)
- Garlic clove (1/2)
- No-knead pizza dough (1 ball)
- Rasp grates of nutmeg or (3)
- Sea salt, fine (2 grams)
- Bread & Baked Goods
- Bread crumbs, fresh (10 grams)
- Dairy
- Butter, unsalted (113 grams)
- Mozzarella (50 grams)
- Parmigiano-reggiano or grana padano cheese (10 grams)
- Whole milk (486 grams)
Preparation
Read recipe preparation on seriouseats.com
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Recipe Stats
Published March 30, 2012 (10 months ago).
89 people saved this recipe.
