Romanesco with cheese sauce

Ingredients for 4 servings:

• 1 head of Romanesco, approx. 500 g
• 1 tsp, leveled nutmeg, freshly grated
• 1 tsp, levelled sugar
• some salt
• 30 g butter, mildly soured
• 30 g wheat flour
• 200 ml whole milk
• 200 ml vegetable stock (Romanesco stock)
• 1 dashes lemon juice
• 1 tsp, leveled turmeric powder
• 100 g processed cheese, 50% fat
• 150 g Gouda, grated
• ½ bunch parsley, finely chopped
• n. B. Salt

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 35 minutes

Remove the leaves from the Romanesco, wash, and cook in a little salted water with the nutmeg and sugar until al dente. Then remove the head, keep warm, and reserve 200 ml of the liquid. Sauté the softened butter with the flour. When the roux begins to brown, deglaze with the milk, whisk, and bring to a boil. Season the broth with lemon juice and turmeric, bring back to a boil, stirring frequently, and simmer gently for about 10 minutes. Remove the sauce from the heat. Add the two cheeses and the chopped parsley, and stir until the cheese has melted and the sauce is creamy. Season with salt, if desired. Before serving, arrange the Romanesco on a plate with the sauce and bake in the oven with the grill function on until the cheese begins to brown.