This is an old French Recipe made with Cauliflower in Bechamel Sauce. In France, they consider Bechamel a “mother sauce”. From it, we can make several other sauces like Bernaise, Mayonnaise, Hollandaise, etc. A farmer, Louis de Bechamel, invented it in the early 16th century. Hired by Louis XIV because of his culinary prowess and because Louis was a ferocious glutton. Later Louis XIV, also known as ” Le Roi Soleil” the Sun King, made him Marquis de Nointel.
Now let’s get to the recipe:
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Ingredients
1 Head cauliflower washed and cut into florets
3 tbsp butter (no margarine)
1 heaping tbsp flour
1/8 tsp nutmeg
1 or 2 tsp garlic powder
salt
pepper
approx 1/2 cup milk
generous amount of grated cheese (2 types)
Directions
- Steam or boil the florets until just barely tender. Drain well and place in the casserole dish.
- Melt butter under low heat and stir in the flour, whisking continually. When it is all incorporated, start adding the milk slowly as you continue whisking until it reaches the desired liquid consistency. Add salt, pepper, nutmeg and garlic. Blend well.
- Pour sauce over the cauliflower and top with a generous amount of cheese(s). Bake in preheated oven at 400 degrees for 35 to 40 minutes until golden.
- Bon appétit