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Cauliflower casserole with wine

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Ingredients for 2 servings:

  • 1 cauliflower
  • 1 liter of water, for the cauliflower
  • 40 g flour
  • 40 g butter
  • e.g. salt and pepper
  • n. B. Nutmeg
  • 250 ml white wine
  • e.g. Parmesan

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 45 minutes

baked cauliflower with a subtle wine note

Clean the cauliflower, divide it into florets, and cook in boiling salted water until al dente. Drain, reserving the cooking broth. Let it cool slightly, then place the florets in a casserole dish. Melt the butter in a saucepan and stir in the flour. Deglaze with ½ liter of the cauliflower cooking broth while stirring. Let it simmer for a few minutes, stirring occasionally. Now add the wine and season with salt, pepper, and nutmeg. Pour the sauce over the cauliflower, sprinkle with Parmesan cheese, and bake in a preheated oven at 200°C (400°F) top/bottom heat for about 12-15 minutes until golden brown.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Cauliflower casserole with wine