Summary

Ingredients

• 1 cauliflower

For the sauce:

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

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Instructions

1. The quantities given for the sauce are approximate, depending on whether you want more or less sauce.
2. 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!
3. 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.
4. Add the cauliflower.
5. 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.