John Myers
Contents
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Ingredients
cheesesauce
- 3 Branches Fresh tarragon
- 200 g Cheddar cheese
- 50 g Parmesan
- 300 ml Milk
- 3 tbsp White wine vinegar
- 2 Splash Worcestershire sauce
- Nutmeg
- Salt
- Black pepper from the mill
- Sugar
Instructions
- Clean cauliflower and blanch whole in boiling salted water - quench in salted ice water and remove the individual florets from the stem. Layer in an oiled baking dish.
- Grate the cheddar and Parmesan cheese and set aside. Heat the milk together with the vinegar and gradually stir in the cheese with the whisk and let it melt.
- As soon as the sauce has the right consistency, add salt, pepper, nutmeg, sugar and Worcester sauce to taste.
- Refine with freshly chopped tarragon and pour over the cauliflower. Baked at 190 ° C in the oven under the grill until everything is golden brown (approx. 10 minutes)
Nutrition
Serving: 100gCalories: 183kcalCarbohydrates: 2.6gProtein: 12.2gFat: 13.5g
