Cauliflower under the hood

Ingredients for 4 servings:

• 1 cauliflower
• 1 tsp lemon juice
• Salt
• 125 ml water (cauliflower water)
• 50 g butter
• 50 g flour
• 3 eggs
• Nutmeg, freshly grated
• 50 g Emmental cheese, grated
• salt and pepper

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour 10 minutes

gratinated with a fine egg and cheese sauce

Wash the cauliflower and divide it into florets. Cook the florets in boiling water seasoned with lemon juice and 1 teaspoon of salt for 10 minutes until almost tender. Remove the florets from the cooking water and place them in a casserole dish. For the sauce: Take 125 ml of the cooking water and place it in a small saucepan. Bring the cooking water and butter to a boil. Now it gets tricky: Remove the saucepan from the heat and pour the flour all at once into the water, whisking until no lumps remain. Then beat 1 egg with a little liquid and add it to the mixture. Add the remaining eggs as well. Stir in the Emmental cheese and season the sauce with salt, pepper, and nutmeg. Pour the sauce over the cauliflower florets and bake in the oven at 200 degrees Celsius or on the fan/grill setting for about 20 minutes.