Company cauliflower Recipe

How to make it

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• 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.