cauliflower with white butter

Directions

1. Remove the cabbage leaves and let them soak in salted water for a few minutes to remove any insects. ⏱ ≈ 30 min
2. In a large pot, bring salted water to a boil, then cook the cauliflower in this water until it is tender. ⏱ ≈ 10 min
3. Bring the milk to a boil. ⏱ ≈ 10 min
4. While the cauliflower is cooking, prepare a sauce by melting butter and mixing it with flour (melt the butter, mix with the flour, and simmer without browning). ⏱ ≈ 40 min
5. Let the roux cool slightly, then mix it with warm milk, but not yet boiling. ⏱ ≈ 20 min
6. Combine this mixture with a whisk until you have a smooth sauce. ≈ 4 min
7. Season with pepper and salt, then simmer gently. ⏱ ≈ 40 min
8. If the cabbage hasn’t been cooked yet, drain it and place it in a salad bowl. ≈ 2 min
9. Spread the béchamel sauce over the cabbage florets and sprinkle with chopped walnuts and nutmeg. ≈ 2 min