Ingredients
Instructions
Preparation of the cauliflower
- Remove the leaves and stalk from the cauliflower.
- Cut the cauliflower into florets and rinse under cold water.
- Bring a large pan of lightly salted water to a boil.
- Cook the cauliflower florets for 10-15 minutes until tender but firm.
- Drain the cauliflower and drain.
Preparing the béchamel sauce or cheese sauce
- Melt the butter over medium-high heat in a saucepan.
- Add the flour and stir constantly for 2-3 minutes to form a roux.
- Gradually add the cold milk, keep stirring to avoid lumps.
- Let the sauce thicken to the desired consistency.
- Season with salt, pepper and nutmeg.
- Now you have a béchamel sauce. If desired, add the grated cheese and stir until completely melted. Now you have a cheese or mornay sauce.
Finish
- Place the drained cauliflower florets in a baking dish.
- Pour the béchamel sauce over the cauliflower, making sure all the florets are covered.
- Place the dish in a preheated oven at 180°C and heat for 10-15 minutes or until you get a nice color.
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