How to make it

  • Trim the cauliflower, carving out some of the bitter core, and boil for 15 m or until a knife goes in easily.
  • Remove carefully from the pot, trying to keep it from breaking up.
  • Set in a baking dish just large enough to hold it. If it does break apart, try to reconstruct it.
  • Pour over it the Bechamel sauce, made as follows:
  • melt the butter in a small saute pan
  • stir in the flour
  • let cook gently until it bubbles up and does not smell of raw flour
  • whisk in 1/2 c milk and whisk the mixture smooth
  • simmer until it starts to thicken, then whisk madly until it has thickened to runny pudding texture.
  • Add the rest of the milk and the cream, a grind (or pinch) of nutmeg, and whisk smooth again.
  • Cook, below a simmer if possible, but it's OK if it starts to bubble (that's why you need the lactose-free milk, because it's processed and won't curdle)
  • Whisk frequently, cook about 15 m, more is fine if the heat is low. You want a thin but creamy sauce, very very smooth.
  • Pour over the cauliflower, covering all of it. The sauce should be abundant.
  • Bake in a 350 degree oven for 30-40 m, or until the top is an improbably dark golden brown.
  • Serve at the table. If you have used purple cauliflower, people will be pleasantly startled.

Reviews & Comments 2

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    " It was excellent "
    juels ate it and said...
    Love cauliflower with creamy sauces, this one sounds delish!
    Was this review helpful? Yes Flag
    " It was excellent "
    chefmeow ate it and said...
    I'm always glad to see cauliflower recipes posted. I'm a huge fan and always looing for new ways to make it. Great post my friend and a high 5.
    Was this review helpful? Yes Flag

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