Crostata di riso e cavolfiore

• 1 cauliflower, cut into florets
• 200g rice
• 1 lemon wedge
• 2 tbsp extra virgin olive oil
• 200g butter
• 1 onion
• Garlic
• Grated mozzarella, Grana Padano or cheese of your choice
• 200g bacon, diced

For the béchamel:
• 40g butter
• 50g flour
• At least 500 ml milk

1. Preheat oven to 180˚C. Grease a baking dish with butter.
2. To make the béchamel, heat butter and flour in a saucepan.
3. Gradually add milk, stirring until the sauce thickens.
4. Cook the cauliflower in boiling water with the lemon wedge (which eliminates the odour). Drain, reserving the water.
5. In the same water, cook the rice over medium heat. Drain.
6. In a separate saucepan, melt the butter and cook the bacon, onion and garlic. Add the rice and stir.
7. Line the baking dish with a layer of the rice mixture.
8. Add a layer of the cauliflower and béchamel. Top with cheese.
9. Continue to later the rice, cauliflower, béchamel and cheese until there is none left.
10. Bake until the top is golden brown and crunchy.