Summary

Ingredients

• 750 g cauliflower
• salt and pepper
• 2 tablespoon butter
• 1 ½ tablespoon flour
• 0.25 liter ¼ meat broth or vegetable broth
• 0.25 liter ¼ cream
• 1 clove (s)
• 10 peppercorns
• 1 small onion (s)
• 30 g breadcrumbs
• 2 tablespoons oil
• 1 pinch (s) nutmeg
• 50 g parmesan, rated
• sugar
• 3 liters water

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Instructions

1. Remove the greens from the cauliflower, wash and remove any dark spots. Pierce the stalk several times deep so that it also cooks quickly. Boil in 3 liters of water with 3 tablespoons of salt and 1 tablespoon of sugar, pierce with a fork and see whether it is soft (approx. 15 min.).
2. Combine butter and flour over medium heat. Add the stock, cream, spices and onion cubes, cook the sauce for 10 minutes, stir from time to time. Roast breadcrumbs in hot oil until they smell delicious. Salt lightly.
3. Remove the clove and peppercorns from the sauce again, whip the sauce a little with the blender, mix with cheese, season with salt, pepper and nutmeg.
4. Immediately remove the cauliflower after cooking and keep it warm. Cover with the sauce and sprinkle with breadcrumbs. Only tastes good with jacket potatoes or with meat loaf.