Cauliflower à la Yvette

Ingredients for 2 servings:

• 1 small cauliflower and 250 ml of cooking water
• 40 g butter or margarine
• 40 g flour
• 250 ml milk
• nutmeg
• Salt
• pepper
• 1 onion(s)
• 1 garlic clove(s)
• 1 pack of leaf spinach, frozen
• 1 tomato(s)
• Cheese, grated

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

with leaf spinach and grated cheese

Clean and wash the cauliflower and divide it into florets. Bring water with a little salt to a boil and cook the cauliflower until al dente. Drain. Make a roux from butter or margarine, flour, cauliflower water and milk. Season well with salt, pepper and nutmeg. Peel the onion and garlic clove, chop finely and sweat in butter or margarine until translucent. Add half of the roux and the spinach leaves. Let the spinach thaw slowly and cook according to the package instructions. Season well. Heat the cauliflower in the remaining roux. Arrange the spinach in a ring on a plate and place the cauliflower in the middle. Blanch the tomato and peel off the skin. Cut into small cubes and scatter over the cauliflower with the grated cheese. Serve with fresh baguette.