Cauliflower with Béchamel Sauce (according to the recipe of Elena Molokhovets)
Main Dishes • World
Description
There are several béchamel recipes by E. Molokhovets. If you're interested, we can revisit this topic :-)
Ingredients
- Cauliflower 15 oz
- Salt 1½ teaspoons
- Butter 1 tablespoon
- Activated Baking Soda ¾ teaspoon
- Wheat Flour ½ cup
- Milk 1½ cups
- Grated Pecorino Pepato Cheese 2 tablespoons
Step-by-Step Guide
Step 1
Rinse the cauliflower and divide it into florets.
Step 2
Boil 3 cups of water, add salt, baking soda, and butter, then add the cauliflower to the pot and cook over low heat for 7–8 minutes (Elena Molokhovets suggests 15 minutes. I think it will become too soft with further cooking in the oven).
Step 3
While the cauliflower is cooking, prepare the béchamel sauce (E. Molokhovets): in a (slightly heated) pan, rub a tablespoon of butter with half a cup of flour (sifted), gradually whisk in 1.5–2 cups of (cold) milk or liquid cream, and bring to a boil until it thickens to the consistency of thick sour cream (to avoid lumps, my good friend Lena Settles uses a whisk for such sauces and creams. It really makes the sauce very smooth).
Step 4
Carefully transfer the cauliflower to a baking dish using a slotted spoon. Elena Molokhovets suggests using a dish that allows the cauliflower to take the shape of a head. I used a regular rectangular one.
Step 5
Pour the béchamel sauce over the top and sprinkle with grated Parmesan.
Step 6
Place in the oven at 390°F for 25 minutes, until the cauliflower is golden.
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