Cauliflower with vegan bechamel

created by Eloisa Faltoni
Cauliflower with vegan bechamel

When I was a little girl, I found it difficult to eat vegetables and my mother often prepared cauliflower with béchamel to camouflage the taste of vegetables. Now that I have grown and I love veggies, I have recovered this dish, although adapting it a little. The recipe that I propose to you today is very simple, fast and vegan; Adapts to any circumstance.

Cauliflower with vegan bechamel

Cauliflower with vegan bechamel Print This
Phase 3 Serves: 2 - 3 Prep Time: Cooking Time:


  • 1 whole cauliflower
  • 2 cups of coconut milk
  • 1 tablespoon of arrowroot
  • 3 tablespoons of Extra Virgin olive oil
  • 1/4 teaspoon curry paste
  • Nutmeg
  • Salt


  1. Wash and cut the cauliflower and boil it for 15/20 minutes in a pot with plenty of water and a little salt
  2. Meanwhile, put the oil in a frying pan and add the arrowroot
  3. When a fairly solid compound has been formed, add the coconut milk, little by little
  4. Blend constantly so that no lumps are formed
  5. Season with a little salt, nutmeg and curry paste
  6. Drain the cauliflower, place it on a baking tray and arrange all the béchamel on top Bake for 10/15 minutes at 150º C (302º F)

This recipe is compatible with the Fast Metabolism Diet – FMD Phase 3; With these quantities, you get 3 healthy fats portion for <20 pounds or 2 healthy fats portion for >20 pounds.

Do not forget to leave me a comment to give me your opinion 🙂

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