1 small cauliflower (500 g)
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 cups of milk (480 ml)
2 egg yolks
1/2 cup grated Parmesan cheese (60 g)
Salt to taste
1 small cauliflower (500 g)
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 cups of milk (480 ml)
2 egg yolks
1/2 cup grated Parmesan cheese (60 g)
Salt to taste
Blanch the cauliflower in boiling water for 15 minutes or until tender, but still crisp
Drain and reserve
In another pan, melt the butter and flour, stirring constantly until golden brown
Add the milk and egg yolks, whisking continuously until thickened
Season with salt
Separate the cauliflower into florets and place them in a refrigerator
Remove the stem
Cover with the cream and Parmesan cheese and bake in a preheated oven (200°C) until hot and bubbly
Serve immediately
307 calories per serving
