CookEat Recipe
Cauliflower with Balsamella
Boiled cauliflower wedges seasoned with butter, lightly sprinkled with Parmesan and browned beneath a complete coating of creamy balsamella.
Method
Steps
Step 1
Gather the ingredients: 1 large cauliflower, about 1 kg; 80 g butter: 30 g for the cauliflower and 50 g for the sauce; 10 g plain flour, about 1 tablespoon; 500 ml whole milk, plus a little more if the sauce needs thinning; 10 g grated Parmesan, a scant sprinkling; Salt and black pepper; Water for boiling.
Step 2
Remove the cauliflower leaves and tough green ribs. Cut a deep cross into the base of the stem. Put the whole trimmed head in a large pan of lightly salted boiling water and cook for about 15–20 minutes until just tender. Drain well and cut into small wedges.
Step 3
Melt 30 g butter in a broad pan. Add the cauliflower wedges, salt and pepper, and cook gently for about 5–8 minutes, turning carefully so they take up the butter without falling apart. Transfer to a shallow ovenproof dish and scatter the Parmesan sparingly over them.
Step 4
For the balsamella, melt the remaining 50 g butter in a saucepan, stir in the flour and cook until it just begins to turn a light hazelnut colour. Gradually whisk in the 500 ml milk. Simmer gently, stirring constantly, for at least 5 minutes until creamy. Add a little milk if too thick; if too thin, simmer a little longer.
Step 5
Heat the oven to 200°C. Pour the balsamella over all the cauliflower so the wedges are completely coated. Bake for about 10–15 minutes until the surface is golden in patches. Serve hot.
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