Source: blog.giallozafferano.it

PRESENTATION

A nutritious recipe that can be served as a side dish or main course, prepared with cauliflower, béchamel sauce, ricotta cheese, garlic, and extra virgin olive oil.

INGREDIENTS:

Serves 1

Cauliflower florets (tops only) – about 200 g / 7 oz

Béchamel sauce – about 100 ml / ⅓ cup

Ricotta cheese – about 80 g / 2.8 oz

1 garlic clove

Extra virgin olive oil – 1 tablespoon (15 ml / 0.5 fl oz)

METHOD

Cut the cauliflower and remove the thicker stems.

Cook the cauliflower in a saucepan with about 2 cm / ¾ inch of water, covered, for approximately 15 minutes.

When tender but still firm and with intact florets, sauté briefly in a pan with the finely chopped garlic and a drizzle of extra virgin olive oil.

Arrange the cauliflower in single-portion ramekins or in a small baking dish.

In a bowl, add the ricotta to the béchamel sauce and mix until smooth.

Spoon the mixture over the cauliflower, spreading gently with the back of a spoon.

Bake in a preheated oven at 220°C / 425°F for about 15 minutes, until lightly golden on the surface.

Serve immediately.

ALLERGENS:

Garlic: very rare cases of garlic reactivity reported

Béchamel sauce: milk and cereal allergens

Cauliflower: possible reactions in individuals allergic to birch pollen or spices

Extra virgin olive oil: allergy is uncommon; intolerance not described

Ricotta cheese: milk allergens

NOTES

Prepare and handle under strict hygienic conditions.

Nutritional and Functional Benefits:

Garlic: possesses immunostimulant properties; supports liver function and elimination of metabolic waste; exhibits cholesterol-lowering, lipid-lowering, antiplatelet, antihypertensive, and hypoglycemic effects that support cardiovascular health.

Cauliflower: rich in vitamins A and K, which support liver detoxification processes; a natural anti-inflammatory food capable of preventing and alleviating inflammatory and cardiovascular conditions; suitable for individuals with kidney disease; provides vitamins, minerals, and antioxidants beneficial to liver function; supplies folic acid involved in serotonin production, supporting mood and counteracting depression; vitamin E strengthens immune defenses, offers preventive action against various cancers, and protects digestive mucosa.

Extra virgin olive oil: a source of vitamin E, which protects the immune system from damage caused by harmful fatty acids.

Ricotta cheese: supports liver function through its content of vitamins, minerals, and antioxidants and contributes to proper cardiovascular function; its tryptophan content helps counteract depression.

SAFETY / INTENDED USE

Also suitable for individuals with:

• Anorexia / unintended weight loss
• Diarrhea
• Constipation
• Xerostomia (dry mouth)

Not recommended in cases of:

• Dysphagia (chewing and swallowing difficulties)
• Oral mucositis, due to acidity