John Myers
Cauliflower with Herb Bechamel
The perfect cauliflower with herb bechamel recipe with a picture and simple step-by-step instructions.
For the herb bechamel:
- Salt water
- 1 tbsp Lemon juice
- 1 Shallot
- 1 tbsp Butter
- 1 tbsp Flour
- 100 ml Cold milk
- Approx. 250 ml cauliflower water
- 1 tsp Vegetable broth powder
- Salt, pepper, nutmeg
- Mixed, finely chopped herbs, of your choice
- Clean the cauliflower, cut into florets and wash. Bring the salted water to the boil, add lemon juice and cauliflower and cook for about 10-12 minutes. Drain, drain on a sieve and collect the cauliflower water.
- In the meantime, peel the shallot and dice it finely. Melt the butter in a saucepan. Sweat the shallot cubes in it until translucent and dust with flour, roast them gently while stirring and deglaze with cold milk. Add cauliflower water and bring to the boil while stirring. The sauce shouldn’t be too thick. Season with salt, pepper and nutmeg and add the finely chopped herbs.
- Arrange the cauliflower on plates and pour the sauce over them.
- Salted or buttered potatoes and bratwurst go well with this.
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