Cauliflower with bechamel
Instructions:
- Pour the milk into a saucepan and bring to a boil. At the same time, melt the butter in another saucepan over medium heat.
- When the butter has melted, whisk in the flour. At first it will seem dry, but keep whisking until the mixture becomes smooth.
- When the milk comes to a boil, gradually pour into the flour and butter, whisking continuously to make sure there are no lumps.
- Insert the cloves into the onion and add it to the sauce with the bay leaf and nutmeg.
- Let the sauce cook over low heat for 20 minutes, stirring frequently to prevent it from sticking.
- Strain the sauce into a bowl and season with salt.
- To prepare the cauliflower, cut off the stem and leaves.
- Cut the head into florets about 1 inch large.
- Bring a large pan of water to a boil. Add the cauliflower florets and cook for 8 minutes, or until just tender.
- Drain the cauliflower, being careful not to damage the delicate florets.
- Season with salt, white pepper and extra-virgin olive oil.
- Spoon a layer of bechamel into a large heatproof baking dish and arrange the cauliflower over it, then cover with the rest of the sauce.
- Heat the broiler to high. Sprinkle the cauliflower with the grated Parmesan.
- Cook under the broiler for a couple of minutes until the cheese is golden and the sauce is bubbling around the edges.