Servings:
4
Prep time:
25
Cooking time:
40
INGREDIENTS
- - 110g rice flour
- -60g buckwheat flour
- -1 cauliflower
- -1 egg
- -50g grated parmesan cheese
- -20g butter or Spalmolio
- -900g milk
- -salt
- -nutmeg
INSTRUCTIONS
- In a bowl, combine the two flours, the egg, 130g water and a sprinkle of salt. Let the batter sit for 10 minutes then stir again.
- Cook the batter, a spoonful at a time, in a crêpe griddle: you should obtain 4-5 crêpes.
- Chop the cauliflower’s florets, and divide the stem into chunks. Then steam it (or boil it) for about 10 minutes.
- Boil the milk with 70g rice flour (to avoid clumps, melt it in a bit of milk before adding to the rest), a pinch of salt and nutmeg. Continue boiling on a low heat for a few more minutes, stirring regularly to obtain a béchamel.
- Cut the crêpes into slices, creating Fettuccine. In a casserole, place the cauliflower and the fettuccine, pour the béchamel on top and sprinkle with the Parmesan cheese and the butter or spalmolio. Gratinée in the oven at 180°C for 10-15 minutes, serve immediately.
