Cauliflower in soy cream sauce

Ingredients for 4 servings:

• 1 cauliflower
• 200 ml soy cream (Soy Cream Cuisine)
• 50 ml soy milk (soy drink)
• 1 pinch(s) nutmeg
• 1 pinch of salt
• some herbs, to taste
• 300 ml vegetable stock

Instructions

Working time approx. 5 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 40 minutes

Candida suitable, vegetarian

Remove the leaves from the cauliflower and cut out the stalk, leaving only the head in your hand. Pour approximately 200 to 300 ml of vegetable stock, depending on the size of the cauliflower, into a pot and add the cauliflower. Sprinkle with a little salt and nutmeg (do not cover the cauliflower with the stock). Steam with the lid closed for approximately 15-20 minutes, until even the top florets are nice and soft; then it is cooked. Remove the cauliflower, place it in a bowl, and cover. Pour the cauliflower water into another bowl. Make a roux in the pot with butter and flour, then deglaze with the cauliflower water. Now add the soy cream and stir until a creamy sauce forms. If the consistency becomes too thick, we recommend adding a splash of soy milk. Season the sauce with nutmeg and herbs of your choice and add the cauliflower head. Let it simmer for another 5-10 minutes with the lid closed. This went well with potatoes and fried eggs or meatballs.