Cauliflower in béchamel cheese sauce

Ingredients for 1 servings:

• 1 head of cauliflower
• 50 g butter
• 50 g wheat flour
• 100 ml dry white wine
• 500 ml vegetable stock
• 50 ml whipped cream
• 3 tbsp, heaped Parmesan, grated
• 150 g Cheddar cheese, grated
• 1 tsp nutmeg, freshly grated
• n. B. Salt

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 55 minutes

goes well with all kinds of meat

Cut the cauliflower into florets and cook them in salted water with a little nutmeg until al dente. Rinse in cold water and drain. Meanwhile, melt the butter in a saucepan, mix it with the flour, and cook over medium heat while stirring until lightly browned. Deglaze with the wine and reduce it. Then add the stock, mix well, and simmer for about 20 minutes to remove the floury taste. Stir frequently to prevent sticking. Now stir in the Parmesan and Cheddar cheese and let it melt. Season with salt. Place the cauliflower florets in a baking dish, pour the sauce over them, and bake in a preheated oven with the grill on until they begin to brown. The baked vegetables can now be served with any kind of meat.