Steamed cauliflower with curry bechamel au gratin

Cut the cauliflower into florets and steam them on the perforated trays at 100 °C for 10 minutes, or more if they are large.

Melt butter in a saucepan. Add curry and stir. Combine with flour, stir well, and cook for a while.

Pour the milk little by little, stirring at the same time with a whisk until the béchamel is done. Add salt, pepper, and curry to taste. Then, add the parmesan cheese and bring it to a boil for 5 minutes to cook the flour thoroughly.

Place the cauliflower in a ceramic baking tray, cover with the bechamel and emmental cheese all over. Gratin in the steam oven on the au gratin setting at 190 °C for 15 to 20 minutes.