Curry Cauliflower
Author: ©MakeMineLemon
Recipe type: Vegetable
- 2 oz (50 g) good Cheddar or Gruyere, grated
- 1 oz (25 g) real Parmesan
- 2 cups (570 ml) milk
- 1½ oz (40 g) plain flour
- 1½ oz (40 g) butter
- a little freshly grated nutmeg or curry powder
- salt and fresh ground black pepper to taste
- 1 – head of cauliflower florets
- Add butter into a medium saucepan over a gentle heat; add flour.
- Cook a few minutes to cook out the raw taste of flour but do not brown - this is a white sauce.
- Whisk in milk; bring it to a gentle simmer.
- Whisk continually until you have a smooth sauce.
- Add cheeses; whisk again, allowing them to melt.
- Season with salt, freshly milled black pepper and freshly grated nutmeg or curry; set aside.
- Use a steamer to steam cauliflower only until tender.
- Add cheese sauce
Steam just until tender. The longer you cook cauliflower the stronger the smell.
The sauce is a white sauce until you add cheese - then it is called Mornay Sauce.
Recipe by Make Mine Lemon at https://www.makeminelemon.com/curry-cauliflower/
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