This is a Spanish recipe and makes an interesting change to the usual white sauce. The tip about the bayleaf is one of the most useful things the Cordon Bleu taught me, be careful not to throw it away until you have drained the cauliflower.
Cook the cauliflower with the bayleaf to prevent odour. Melt the butter, stir in the flour and gradually add the milk, then the almonds, salt and chilli powder. Cook until the sauce thickens, stirring for 1 minute or more, if too thick add more milk. Put the cauliflower in a serving dish and pour over the sauce, sprinkle with toasted almond flakes and serve.
© 1998 Jennifer Paterson and Clarissa Dickson Wright estate. All rights reserved.