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Easy
Take a head of cauliflower, and if it weighs, say, 350 grams (about 12-⅓ ounces) without the stalk and leaves, use the following ingredients to season it:
Parboil the head of cauliflower and then cut it into small pieces. Sauté these with half of the butter, and season with salt. When the cauliflower has absorbed the butter, finish cooking with a little of the milk. Then you can leave it as is, or purée it by passing it through a sieve. Make a béchamel sauce with the rest of the butter and milk and one scant tablespoon of flour, and add this to t