Summary

Ingredients

• 40 g fat
• 50 grams flour
• 500 ml water
• 500 ml milk
• 1 point cauliflower, frozen or fresh
• 3 teaspoons crème fraîche
• nutmeg
• salt

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Instructions

1. Boil the cauliflower, drain and catch the water. Melt the fat in the saucepan and stir in the flour with a little milk until smooth. First add the milk and the collected water, then the cauliflower. Puree everything and season with salt, crème fraiche and nutmeg. Garnish with a few herbs and serve quickly.