Cauliflower in White Sauce
Tender cauliflower in white sauce served with potatoes and boiled eggs, an easy vegetarian, delicious recipe.
Servings: 4 servings
Calories: 192kcal
Ingredients
- 1 cauliflower about 500 g/ 1 lb
- 700 ml/ 23.6 fl.oz/ 3 cups vegetable broth
- 2 tablespoons butter
- 4 tablespoons flour
- 150 ml/ 5 fl.oz/ ⅔ cup milk
- 1-2 tablespoons Dijon mustard
- 200 g/ 7 oz/ 1 ¼ cup frozen peas defrosted
- a bunch of parsley
- some nutmeg
- fine salt and pepper
- 4-6 hard-boiled eggs to serve
- boiled potatoes to serve
Instructions
- If serving the dish with potatoes and eggs, start cooking them now.
- Divide the cauliflower into medium-large florets and cut the stalk into cubes. Place in a pot with the vegetable broth, bring to a boil, and cook for about 5 minutes or until on the soft side but not mushy. Drain and reserve the broth.
- Melt the butter in a large saucepan. Sprinkle the flour on top and let it get some color for about 2 minutes, it should be pale yellow.
- Add the milk gradually while whisking continuously, then slowly add the reserved vegetable broth while whisking all the time. Bring to a boil and simmer on medium-low heat for about 3-4 minutes while stirring very often.
- Add Dijon mustard. Start with 1 tablespoon and add more according to your taste. Adjust the taste generously with nutmeg, salt, and pepper.
- Add the peas and simmer for about 3 minutes stirring often.
- Sprinkle with chopped parsley (or dill). Serve immediately with boiled eggs and boiled potatoes.
Notes
The nutrition is calculated without the eggs and the potatoes. By adding one egg and 200 g/ 7 oz potatoes per serving, each complete serving will have about 450 calories.
Nutrition
Serving: 1/4 of the dish | Calories: 192kcal | Carbohydrates: 24g | Protein: 8g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 18mg | Sodium: 933mg | Fiber: 7g | Sugar: 7g