There is something magical about Bechamel (white) sauce. It is just so good on just about anything! Today's recipe, however, is specifically for Cauliflower. It is so easy and tastes so good there cannot be an excuse not to make this dish (tonight).
Preheat the oven to 150c.
Remove the green leaves from your firm cauliflower and trim the large 'stalks' from the base. If you remove the 'stalks' from the base, you can remove whole florets of cauliflower instead of cutting through the head of the flower. Very desirable!
Take your florets and steam them by placing them into a covered pot with 3cm of boiling water in the base for about 15 mins, or until soft. Steam cooks faster than boiling water due to its intense heat. Make sure the water does not dry up! The stalk, as a single piece, should also be steamed. This is my favourite piece of both cauliflower and broccoli.
Whilst the cauliflower is softening, prepare your Bechamel sauce. There are probably a hundred ways to make this. I learned from an old recipe 20 years ago and I have never looked elsewhere.
In a deep saucepan melt 60gms of butter. Once melted, introduce 1 cup of white plain flour. It will form lumps which need to be broken but not before adding your first cup (of three cups) of milk. The best way to break the lumps is to mix with an egg whisk. Keep stirring. This sauce cannot be left alone for a second! Add your second cup of milk and keep stirring. Add a cup of grated melting or Parmesan cheese (or both). Add a pinch of Murray River Pink Salt, grind some fresh pepper and a few shakes of nutmeg. Add your final cup of milk.
Keep stirring on low heat as it thickens. Be careful here. This sauce thickens quickly. You will want it to remain a pourable sauce. If it becomes too thick you will have a 'bread sauce' which is no good!
By now your florets are ready. Using tongs, dip each floret into the sauce and place it into a baking dish. Once all the florets are dipped, pour the remaining sauce over the cauliflower. If you want to add bread crumbs, now is the time to sprinkle them on top.
Bake for about 20 mins or until the peaks start to brown.
Now eat! Careful, it's hot!