Creepy Halloween Cauliflower
- For the cauliflower
- 8 ounces milk
- 4 ounces Whipped cream
- 7 ounces water
- 3 tablespoons butter
- 3 tablespoons Pastry flour
- freshly ground peppers
- 3 tablespoons Horseradish
- 1 teaspoon lemon juice (for the bechamel)
- 1 large Cauliflower
- 2 tablespoons lemon juice (for the cauliflower)
- For the potato puree
- 36 ounces starchy potatoes
- 9 ounces milk
- 6 ounces cooked ham (cut into very thin strips)
- For garnish
For the potato puree: Scrub potatoes thoroughly and cook in a pot of boiling salted water until knife-tender, about 30 minutes.
For the cauliflower: Heat the milk, cream and water in a saucepan. Melt the butter in a second saucepan. Whisk in the flour until a paste is formed. Gradually whisk in the milk mixture. Whisk constantly until the mixture is thick. Season with salt and pepper to taste. Stir in the horseradish and lemon juice. Remove from heat.
Rinse the cauliflower, and remove green leaves and stock. Be carefuly to keep the cauliflower intact. Cook in a pot of boiling salted wter and 2 tablespoons of lemon juice until al dente, about 15 minutes. Remove and drain.
For the potato puree: Drain the potatoes. Peel the potatoes and press through a ricer into a bowl. Stir in the milk and ham, and season with salt, pepper and nutmeg to taste.
For serving: Place the potatoes on a plate. Top with the cauliflower. Heat up the bechamel sauce and pour over the cauliflower. Stick a cleaver or large knife in the top of the cauliflower and garnish with ketchup.