Cauliflower (Florets) in Béchamel

Ingredients

• 3 kg cauliflower (separated into florets)
• Water for boiling the cauliflower
• Béchamel:
• 1 cup plain flour
• 2 1/2 cups powdered milk
• 3 cups water
• Pinch of white pepper
• Pinch of salt (to taste)
• Butter as needed
• Mozzarella cheese (for topping)
• For her tasty potato pie to go with soup, here's the link: Potato pie recipe
• For more cauliflower recipes see Cauliflower, eggplant and potato maqluba
• Broccoli with béchamel — another great béchamel recipe, click the link.

Method

1. Cut the cauliflower into florets (as you would for frying), then wash them well. Place them in a pot with water over heat and cook until tender but not overcooked.
2. Put them in a colander to drain well.
3. Place the boiled cauliflower in a Pyrex oven dish and set aside.
4. Begin preparing the béchamel: in a saucepan put the milk with the flour and start adding the water slowly while stirring constantly so the flour does not clump.
5. Add 1 teaspoon of butter, a pinch of white pepper, and a pinch of salt to taste; keep the béchamel over medium heat, stirring constantly until the mixture is smooth and slightly thickened.
6. Pour the béchamel over the cauliflower and mix just a little, keeping the florets intact.
7. Sprinkle the cheese on top, then distribute small pieces of butter over it.
8. Put the cauliflower-in-béchamel dish into the oven and bake until cooked through.
9. When cooked, brown the top so the cheese takes on some color.
10. Serve the cauliflower in béchamel hot.
11. To make the delicious potato pie with soup, from Hanadi here is the link: How to make potato pie
12. Broccoli in béchamel is another notable béchamel recipe — click the link
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