Put the cauliflower in salted water with sugar, lemon and nutmeg and slowly simmer until firm to the bite. Then remove the cauliflower from the stock and rinse. Keep the stock.
Melt the butter and use the flour to make a light roux (roux). Deglaze the roux with the cream, fill up with approx. 400 ml of the stock and bring to the boil. Let simmer until the sauce is thickened.
Cut the cauliflower into small florets and add to the sauce.
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