Brassica with White Sauce and Nuts
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Difficulty:
easy
Difficulty
Preparation:
3 h. 30 min.
Preparation
Ingredients
for
4
- Ingredients
- 2 heads Cauliflower (prepared into florets)
- 4 cups Whole milk
- 2 ½ Tbsps unsalted butter
- 2 Tbsps all-purpose flour (sifted)
- 1 onion (halved and studded with the bay leaf and cloves)
- 1 bay leaf
- 6 cloves
- salt
- peppers
Product recommendation
Suggested variation; replace the Roquefort with the same weight of grated cheddar. Suggested recipe name – cauliflower cheese
Preparation steps
1.
Place the cauliflower in a slow cooker and add half of the milk.
2.
Cover with a lid and cook on a medium setting for 3 hours until the cauliflower florets are tender.
3.
Meanwhile, combine the studded onion halves and the milk in a saucepan. Bring to the boil before removing and letting the milk infuse to one side.
4.
Once the cauliflower is tender, turn the slow cooker off but keep the lid on to keep the cauliflower warm. Strain the infused milk into a jug.
5.
Melt the butter in a saucepan set over a medium heat. Whisk in the flour until you have smooth roux.
6.
Cook the roux for a minute before whisking in the infused milk in a slow, steady stream until you have a smooth sauce.
7.
Reduce the heat and simmer the sauce for 5 minutes, stirring occasionally until thickened. Adjust the seasoning to taste.
8.
Strain the cauliflower through a cauliflower and arrange in serving bowls. Spoon the bechamel sauce on top and garnish with the hazelnuts and Roquefort before serving.
