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Cauliflower with béchamel

Cauliflower with béchamel

Main dishes

A classic Dutch dish: a whole cauliflower cooked just until tender, topped with a smooth béchamel sauce and sprinkled with nutmeg.

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Recipe from JopkeB, Walter wissink, Erik Baas and 3 other contributors, adapted by Recette de cuisine · · updated on

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In the Netherlands, cauliflower with white sauce is often served with mashed potatoes. When cooked whole, it looks particularly appealing, with a generous coating of béchamel sauce.

Ingredients and directions

  • Prep time10 min
  • Cook time25 min
  • Resting50 min
  • Total1 hr 25 min
  • DifficultyEasy
  • CostBudget
  • Cooking methodsaucepan
  • Estimated cost$0.98 $0.25 / serving Estimated price; varies by store.
  • Vegetarian

Ingredients

4 people
  • $0.50
  • $0.32
  • $0.05
  • $0.08
  • $0.03

Prices from US supermarkets.

Directions

  1. Remove the leaves from the cauliflower and let it soak in a large amount of salted water for a while to help deter insects.
  2. In a large saucepan, bring salted water to a boil and cook the cauliflower until it is just tender.
  3. Bring the milk to a boil.
  4. While the cauliflower is cooking, prepare a roux: melt the butter, add the flour, and cook for a moment without browning.
  5. Let the roux cool slightly, then pour in the warm milk, but not boiling.
  6. Whisk until you have a smooth sauce, then season with salt and pepper and simmer gently for a few minutes.
  7. As soon as the cauliflower is cooked through, drain it and place it in a serving dish. ≈ 2 min
  8. Cover it with béchamel sauce and sprinkle with nutmeg. ≈ 2 min

The bill

Cauliflower with béchamel

  • 0.5 liters of milk$0.50
  • 35 grams of butter$0.32
  • 30 g of flour$0.05
  • white pepper$0.08
  • salt$0.03

Total$0.98

that's $0.25 per person

Estimated price; varies by store.

Equipment

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Before you start

Ingredients

  • 1 head of cauliflower
  • 0.5 liters of milk
  • 35 grams of butter
  • 30 g of flour
  • walnut and nutmeg
  • white pepper
  • salt

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