John Myers
Ingredients for 4 servings:
- 1 head of cauliflower
- 3 tbsp lemon juice
- 25 g butter
- 2 tbsp flour
- 350 ml milk
- e.g. salt and pepper
- some stock powder, if necessary
- nutmeg
- 50 g breakfast bacon
- 40 g breadcrumbs
- 40 g Parmesan, grated
- Fat for the mold
Instructions
Working time approx. 20 minutes; Cooking/baking time approx. 40 minutes; Total time approx. 1 hour
Clean the cauliflower, bring it to a boil upside down in plenty of salted water with lemon juice, and cook for about 20 minutes. For the béchamel sauce, melt the butter in a saucepan, sweat the flour. Pour in the milk and whisk in vigorously. Simmer for 10 minutes, stirring constantly. Season with salt, pepper, and nutmeg, adding a little stock if desired. Preheat the oven to 180°C (fan oven). Drain the cauliflower, remove it with a slotted spoon to keep the cauliflower whole, and place it in a greased dish. Pour the béchamel sauce over the cauliflower. Finely dice the bacon, mix it with the breadcrumbs and Parmesan cheese, and sprinkle it over the cauliflower. Bake for 15-20 minutes. Serve with boiled potatoes, for example.
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