Summary

Ingredients

• 1 cauliflower

For the sauce:

• 1 teaspoon lemon juice
• salt
• 125 ml water (cauliflower water)
• 50 g butter
• 50 grams flour
• 3 egg (s)
• Nutmeg, grated
• 50 g Emmentaler cheese, rated
• salt and pepper

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Instructions

1. Wash the cauliflower and cut into florets. Boil the florets in boiling water, which is seasoned with lemon juice and 1 teaspoon salt, for 10 minutes until just under cooked. Remove the florets from the boiling water and place in a baking dish.
2. For the sauce:
3. Remove 125 ml from the cooking water and place in a small saucepan. Bring the cooking water with the butter to the boil. Now it gets tricky: Take the saucepan off the fireplace and pour the flour into the water all at once and work in with a whisk until there are no more lumps in it. Then mix 1 egg with a little liquid and add to the mixture. Work in the other eggs as well. Stir in the Emmentaler and season the sauce with salt, pepper and nutmeg.
4. Pour the sauce over the cauliflower florets and grill in the oven at 200 degrees or convection / grill for about 20 minutes.