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DutchCAULIFLOWER WITH BECHAMEL SAUCE

A delicious hot appetizer, Grilled Cauliflower with Bechamel sauce. A dish from Morocco, prepared by the Happy Chief Cook.

Serves: 4

Ingredients:

1 cauliflower,
2 tablespoons butter,
2 tablespoons flour,
0.25 liters skimmed milk,
pinch grated nutmeg,
pepper,
salt,
50 grams grated cheese,
water.

Extra supplies:

Pan,
saucepan,
spatula or wooden spoon,
ovenproof dish,
presentation plates.

Directions:

Cut the cauliflower into florets.
Wash the cauliflower florets under streaming water.
Bring a pan of salted water to the boil.
Once the water boils, add the cauliflower florets.
Reduce heat to medium high.
Let the cauliflower florets cook for 10 minutes and remove them from the water.
Let the cauliflower florets drain and cool.
The cauliflower is now ready for further processing.

The Bechamel sauce:

Melt the butter in a saucepan, on a low heat.
Add the flour and stir well.

Then add the milk gradually while stirring until the sauce thickens.
Then add the salt, pepper and a pinch of nutmeg.
Stir well.

Place the cauliflower florets in a baking dish.
Pour the sauce over it and sprinkle the grated cheese on top.
Place the baking dish in the oven.

Once the cheese is browned, remove the dish from the oven and divide the florets on the plates.

Serve the dish warm.

Enjoy!

Prepared by the Happy Chief Cook. Posted on April 4, 2011.