Everybody is familiar with Cauliflower Cheese and this suggestion for Creamed Cauliflower just omits the cheese. This recipe also uses a shortcut for making the Bechamel sauce, without having to make a traditional roux.
Ingredients 1 medium cauliflower
25g plain flour
425ml cold milk
Freshly grated nutmeg
Salt and pepper to taste
Break the cauliflower into florets, put in a saucepan with enough salted water to cover, bring to the boil, cover with a lid and leave to simmer until cooked. This should take about 10-15 minutes.
While the cauliflower is simmering put the butter, flour and milk into a medium sized pan.
Using a ballon whisk combine the ingredients over a medium heat until the butter melts, and the sauce starts to thicken and bubble.
Switch to a wooden spoon and stir the liquid, making sure you scrape everything away from the corners of the pan. Whisk again and leave to cook on a low heat for about 6 minutes, stirring occasionally with the wooden spoon. The sauce should be thick enough to coat the back of the wooden spoon.
Drain the cauliflower and transfer to an oven proof dish.
Coat the cauliflower with the white sauce, sprinkle with the freshly grated nutmeg, and bake in the oven for about 20 minutes until the top is a golden colour.