Cauliflower in Cream Sauce

For the cauliflower in cream sauce, wash the cauliflower and separate the florets. Cook the florets in enough water with salt and a pinch of sugar until firm to the bite.

Drain the cauliflower florets well in a sieve and collect the vegetable water. Melt the butter in a saucepan and gradually stir in the flour until it is completely combined with the fat.

Then add 250 ml of vegetable water and stir vigorously until a homogeneous mass is formed. Then add whipped cream and bring to the boil again briefly. Season the cauliflower in cream sauce with salt and nutmeg.

Preparation Tip:

Boiled potatoes go very well, but also mashed potatoes with cauliflower in cream sauce.

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