CookEat Recipe
Cauliflower, Cream Sauce
Tender boiled cauliflower served with a warm cream sauce.
Method
Steps
Step 1
Choose one large firm white cauliflower head. Trim the outer leaves and stalk and wash it.
Step 2
Bring one gallon water with one gill milk and one tablespoon salt to the boil, add the whole cauliflower, cover and cook for forty minutes until tender.
Step 3
Towards the end of the cauliflower cooking, prepare the cream sauce.
Step 4
Heat its one tablespoon butter and stir in one and a half tablespoons flour.
Step 5
Pour in 118 mL hot milk and 59 mL cream, add its salt, cayenne and nutmeg, whisk sharply for one minute, then boil for two minutes.
Step 6
Use the sauce hot for the immediate finish.
Step 7
Drain the cauliflower well and place the whole head on a vegetable dish.
Step 8
Pour the hot cream sauce over the cauliflower and serve promptly.
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