Cauliflower in Light Sauce

by Editorial Staff

Summary

Prep Time	10 mins
Cook Time	20 mins
Total Time	30 mins
Course	Side Dish
Cuisine	European
Servings (Default: 4)

Ingredients

1 cauliflower

For the sauce:

50 g clarified butter or mararine
2 tablespoon, heaped flour
salt and pepper
nutmeg

Instructions

The quantities given for the sauce are approximate, depending on whether you want more or less sauce.
Clean the cauliflower and cut into florets. Boil the florets in salted water for approx. 10 minutes until al dente. Skim off the cauliflower, do not throw away the cooking water!
For the sauce, melt the clarified butter in a saucepan and make a light roux with the flour, deglaze with cauliflower water and make a creamy sauce. Season the sauce with salt and pepper and plenty of nutmeg.
Add the cauliflower.
It was my favorite dish as a kid and it was always served with rice. But I can also imagine boiled potatoes with it. We always ate it as a main course, but it certainly goes well as a side dish with meat.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.