Cauliflower with French Goat's Cheese Recipe Video
Summary
Ingredients
| Cauliflower | 1 Medium | |
| Milk | 600 Milliliter | |
| Flour | 25 Gram | |
| Butter | 25 Gram | |
| French goat cheese | 150 Gram | |
| Egg yolk | 1 Large | |
| Breadcrumbs | 4 Tablespoon | |
| Dijon mustard | 1 Teaspoon | |
| Nutmeg | 1 Pinch, grated |
Nutrition Facts
Serving size
Calories 362 Calories from Fat 175
% Daily Value*
Total Fat 20 g31.1%
Saturated Fat 11.9 g59.7%
Trans Fat 0 g
Cholesterol 88.5 mg29.5%
Sodium 407.8 mg17%
Total Carbohydrates 33 g11.1%
Dietary Fiber 5.9 g23.5%
Sugars 14 g
Protein 17 g33.6%
Vitamin A 7.8% Vitamin C 164.3%
Calcium 27.3% Iron 10.8%
*Based on a 2000 Calorie diet
Directions
1. Cut the end and leaves of the cauliflower head and cut into florets.
MAKING
2. In a medium saucepan, bring water to a boil. Add the cauliflower and leave to boil uncovered for 12 minutes or so.
3. While the cauliflower is cooking, make your cheese sauce. In a saucepan, melt the butter on low heat.
4. Add the flour to the butter when it melts and bubbles. Stir quickly and cook to make a paste/roux.
5. Add 1/3 the cold milk, stirring/whisking vigorously to blend with the roux and make a smooth paste.
6. Pour in the remaining milk and stir to blend. Cook until it thickens and begins to bubble.
7. Crumble in the French goats cheese. Whisk the sauce until the cheese melts and it is smooth.
8. Add the Dijon mustard and whisk into the sauce.
9. Grate in a pinch of nutmeg.
10. Take your saucepan off the heat and add in the egg yolk. Whisk into the hot sauce until well blended.
11. Drain the cauliflower when cooked and return to the pan. Spoon half the cheese sauce over the cauliflower and stir to coat.
12. Arrange the cauliflower florets top side up in a baking dish. Spoon the remaining sauce on top.
13. Finish off with sprinkle of breadcrumbs on top.
14. Place in a preheated oven at 180 degree C or 350 degree F. Bake for 35 to 40 minutes or until it is nice and golden brown on top.
SERVING
15. Serve hot straight out of the baking dish, as a side to a roast dinner or nice piece of fish.
Chef
