Green Leaves for what I want you?
I want your flavor moon
Stuffing your insides
Is the tasty Cauliflower.
If today I were to choose to marry
A bouquet of great expression
I would choose you of all flowers
To hold in my hand.
Note from the Author: I apologize to readers in a language other than Portuguese, because there will be no rhyme and the meaning might be different in this simple poetry I made for the flower in question.
Ah, what to speak of our beloved cabbage that is also a flower?
Cauliflower is a very nutritious and healthy cruciferous vegetable, full of vitamins, fiber, and natural antioxidants that help protect the body against diseases. It is also very versatile and can be eaten in several ways, raw or cooked in different dishes such as roasts, soups, and purées. It is a great complement to a healthy, balanced diet.
The recipe chosen today is Cauliflower au gratin with béchamel sauce. A short history of this sauce, also known as White sauce by some.
Béchamel sauce is one of my favorite sauces and has a fascinating history dating back to the 18th century in French cuisine. French chef Louis de Béchamel, a butler under King Louis XIV, is believed to have created the classic white sauce.
While French cuisine was dominated by dark sauces based on meat or poultry broths, Béchamel was looking for something softer and lighter to complement his poultry and fish dishes. He mixed melted butter and cold flour to create a roux, then slowly added hot milk until the desired consistency was reached. The result was a creamy, smooth sauce with extra nutmeg and pepper.
The Béchamel sauce soon became a success and was quickly adopted by French cooks. It became the basis for many other popular sauces, such as Mornay sauce and Soubise sauce.
Today, Béchamel sauce is one of the most popular sauces and is used in various dishes, such as lasagna, pasta, and gratins. Any cook needs to know how to make this classic sauce, a joker in our kitchen.
Cauliflower gratin in Béchamel sauce.
1 medium cauliflower
1-liter whole milk
57 grams of butter
57 grams of flour
Nutmeg to taste
Salt to taste (remember that the sauce will also have salt and the cheese is salty)
White pepper to taste
Grated yellow cheese preferably, I used Gouda.
Place the cauliflower in a deep pot with the stem side up and cook for 15 minutes or until cooked but still tender.
Meanwhile, separate the ingredients for the sauce.
Béchamel Sauce: Mix the flour with the butter in a roux, cook a little without taking color, and add the cold milk. Cook for at least 20 minutes with a fouet until the reduction is to your liking, i.e., the desired thickness.
Meanwhile, the cauliflower should already be in the chosen bowl. Place the chosen cheese between the little flowers, pour the sauce a little more cheese on top, and bake in a preheated oven at 180 degrees until it is the desired color. Remember that everything is already cooked, we just want to grill it. Decorate as you like.
Serve this little beauty with meats, salads, or simply as a very complete snack, and a beautiful dish.
STORAGE & REHEATING
- Storage: Keep Up to 3 days in the refrigerator
- Reheating: Microwave, 3 minutes
- Freezing: Not recommended