Cauliflower four times different: with chives béchamel

Name: Cauliflower four times different: with chives béchamel
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 1 Head Cauliflower (about 1 kg); 7-10 Tbsp Salt; 325 ml Milk; 2 TABLESPOONS Lemon juice; 30 g Butter or margarine; 30 g Flour; 250 ml Vegetable broth; 7-10 Tbsp Pepper; 7-10 Tbsp grated nutmeg; 1 collar Chives

AUTHOR
Andrew Gay

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

1 Head Cauliflower (about 1 kg)
7-10 Tbsp Salt
325 ml Milk
2 TABLESPOONS Lemon juice
30 g Butter or margarine
30 g Flour
250 ml Vegetable broth
7-10 Tbsp Pepper
7-10 Tbsp grated nutmeg
1 collar Chives

Directions

1
Clean the cauliflower, cut out the hard stalk so that the head does not fall apart. Wash cauliflower. In a large pot, boil plenty of salted water with 75 ml milk and lemon juice. Add the cauliflower (cabbage must be covered with water), if necessary weight down with a skimmer and cook for 15-17 minutes.
2
Melt the fat in a saucepan, dust with flour and sauté. Deglaze with 250 ml milk and broth while stirring, bring to the boil, season with salt, pepper and nutmeg. Wash the chives, shake dry, cut into small rolls and stir into the sauce
3
Lift out the cauliflower, drain and serve with sauce