Go Back
Email Link
Print
Recipe Image
Instruction Images
Notes
Smaller
Normal
Larger
Kook modus
Verhinder dat je scherm uitvalt
Cauliflower in white sauce
Cauliflower with white sauce is a classic Flemish preparation in which tender cauliflower florets are topped with a creamy bechamel sauce.
Ingredients
1x
2x
3x
▢
1
cauliflower
▢
50
g
butter
▢
50
g
flour
▢
600
ml
milk
▢
Salt
(to taste)
▢
Pepper
(to taste)
▢
Nutmeg
(but taste)
▢
75
g
cheese
(grated)
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.
See also these recipes
Kaassaus of mornaysaus
Kaassaus of mornaysaus is een klassieke Franse kaassaus op basis van een Bechamelsaus
Check out this recipe