Name: Cauliflower in White Sauce
Ingredients: 1 cauliflower; 50 g butter; 50 g flour; 600 ml milk; Salt (to taste); Pepper (to taste); Nutmeg (to taste); 75 g cheese (grated, optional)

Preparation of the cauliflower

Remove the leaves and the stalk from the cauliflower.
Cut the cauliflower into florets and rinse them under cold water.
Bring a large pan of lightly salted water to the boil.
Cook the cauliflower florets for 10-15 minutes until tender but firm.

Time range: choose the first timer to check progress or the last for the end of the stated time.
Drain the cauliflower and let it drain well.

Making the béchamel or cheese sauce

Melt the butter over medium heat in a saucepan.
Add the flour and stir constantly for 2-3 minutes to form a roux.

Time range: choose the first timer to check progress or the last for the end of the stated time.
Gradually add the cold milk, stirring continuously to prevent 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 fully melted. Now you have a cheese or Mornay sauce.

Finishing

Place the drained cauliflower florets in an ovenproof dish.
Pour the béchamel sauce over the cauliflower, making sure all florets are covered.
Place the dish in a preheated oven at 180°C and heat for 10-15 minutes or until nicely coloured.

Time range: choose the first timer to check progress or the last for the end of the stated time.

Cauliflower in White Sauce

Ingredients

Get cooking

Preparation of the cauliflower

Making the béchamel or cheese sauce

Finishing