Ingredients
The following ingredients have 2 Servings
- 1 small Cauliflower
- 2 Tablespoon Butter
- 2 1/2 Tablespoons All-purpose Flour
- 1 1/2 cup Milk
- 1/4 Teaspoon Nutmeg (powder)
- to taste Salt
- 1/4 Teaspoon Black Pepper
- 2/3 cup Grated Cheese (*see Notes, 2/3 cheese for the sauce, 1/3 for the roasted cheese crust)
Instruction
- Cut off the green parts of your cauliflower and break the florets into smaller pieces. Wash the cauliflower bits to remove impurities. Keep a pot of water to boil then place the florets into the water and simmer for 5 minutes. Remove from the heat and leave the cauliflower in the hot water until further use.
- To prepare the cheese sauce, grab a saucepan, add the butter and let the butter melt. then add the flour and whisk to a smooth paste on a very low heat (it should not cook or burn!). Next, over medium heat, pour in the milk batch by batch and keep on whisking the content until all the milk has been used up and the content is well incorporated.
- Then let the sauce be over low heat and season with grated nutmeg, salt, and black pepper.
- Allow the sauce to thicken gradually over slow heat by still whisking through the sauce frequently. The bottom of the pan shouldn't burn on and nor should the milk overcook. You will notice the sauce thickening. Once it's thick enough (let it still be a bit liquid) add 2/3 of the 80 grams of grated cheese into the sauce and mix well. The other 1/3 grated cheese will be used for the casserole topping. The sauce is ready!
- Keep your casserole dish ready and place your partially cauliflower florets into the dish. Then pour the whole bechamel sauce over the cauliflower and top with the remaining 1/3 grated cheese.
- Pop into the oven and roast at 180 Celsius/356 Fahrenheit for about 15-20 minutes or until a golden crust emerges over the cauliflower mac and cheese.
- Serve hot immediately.
