Romanesco with Bechamel Recipe: Easy Baked Vegetable Side 2026

If you haven't tried romanesco yet, this baked version with bechamel is the perfect place to start. The pale green florets are boiled until just tender, then blanketed in a silky white sauce and baked until bubbly and golden.

It works equally well as a vegetarian first course or as a side alongside roast meat or fish. The whole dish comes together in about 35 minutes, and most of that time is hands-off while the romanesco bakes.

The bechamel is a basic butter-flour-milk sauce, but you can stir in a handful of grated cheese before baking for an even richer, more savoury result. Either way, the mild, nutty flavor of the romanesco shines through.

Ingredients for Romanesco with Bechamel

For 4 servings

• 1 kg romanesco
• 30 g butter
• 30 g wheat flour
• 500 ml milk
• Salt to taste
• Ground black pepper to taste
• Freshly grated nutmeg
• Grated cheese to taste (optional)

How to Make Romanesco with Bechamel Step by Step

1. Wash and cut the romanesco

For this recipe, the romanesco is boiled until al dente and paired with a basic bechamel. If you like, you can add a cheese of your choice to the bechamel before gratinating for a more flavorful result. Start by cutting away the outer leaves from 1 kg of romanesco, if it has any, then cut it into regular pieces, place it in a colander and rinse under cold running water.

2. Boil it for 12 minutes

Boil the romanesco florets in plenty of salted water for 12 minutes. If you prefer them softer, you can leave them to boil for a couple more minutes.

3. Make the bechamel

Meanwhile, make the bechamel. Put 30 g of butter in a saucepan over low heat. Once melted, add 30 g of wheat flour and cook the roux for a couple of minutes over low heat. Add 500 ml of hot milk to the roux little by little, stirring, until the sauce forms.

4. Season the bechamel with nutmeg

Season the bechamel with salt and pepper to taste, and add a little freshly grated nutmeg.

5. Drain the romanesco

Once cooked, drain the romanesco and transfer it to a baking dish.

6. Add the bechamel and cheese

Pour the bechamel over the top and spread it across the entire surface. If you like, you can add a little grated cheese before putting the dish in the oven.

7. Bake for 15 minutes at 200 °C

Bake the romanesco with bechamel for 15 minutes at 200 °C with the fan setting.

8. Serve

After this time, serve the freshly made romanesco either as a first course or as a side for a meat or fish dish.

Tips for the Best Romanesco with Bechamel

Keep the florets al dente

Boil the romanesco just until tender, about 12 minutes, so it keeps a slight bite after baking. If you like it softer, add a couple of extra minutes to the boiling time.

Add cheese for extra flavor

A handful of grated cheese stirred into the bechamel or scattered on top before baking gives a richer, more savoury crust. Choose a cheese that melts well.

Season the bechamel well

Salt, pepper and freshly grated nutmeg are what make a simple white sauce taste finished. Taste the bechamel before pouring it over the romanesco and adjust the seasoning.

30 Home Recipes I Keep Coming Back To

Maybe you're the same way — you like having a reliable lineup of cozy comfort dishes, well-known global favorites, and desserts that make everyone happy.

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Additional Tasty Recipes to Cook for the Family

After years of trying and tweaking dishes in my own kitchen, I've found that the ones that stick around are simple, built on dependable methods, and full of flavor.

The picks below are the ones I keep circling back to — whether it's a fast solo meal or a spread for friends and family.

On the sweet side, the rich, smooth Orange Chocolate Mousse Recipe is a go-to when I want something impressive yet effortless. Another favorite is the caramelized Trdelnik Slavic Pastry Recipe, modeled on the well-known Central European chimney cake. If baking is your thing, knowing how to make syrup for better dessert texture helps, and my Inverted Sugar Recipe walks through exactly how I do it at home.

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For those steering clear of wheat, my crowd-pleasing Gluten-Free Lasagna Recipe shows that a classic baked pasta can still be rich, cheesy, and deeply satisfying without gluten.

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