1 small cauliflower (500 g)
2 tablespoons of butter
2 tablespoons of all-purpose flour
2 cups of milk (480 ml)
2 eggs
1/2 cup of 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 eggs
1/2 cup of grated Parmesan cheese (60 g)
Salt to taste
In a pot with boiling water, cook the cauliflower for 15 minutes or until it becomes tender but still crisp
Drain and reserve
In another pot, melt the butter and add the flour, stirring until golden brown
Add the milk and eggs, whisking continuously until thickened
Season with salt
Separate the cauliflower into florets and place them in a refrigerator
Discard 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
