Chou-fleur en sauce blanche
1 large cauliflower
parsley (for garnish)
Remove the green parts of the cauliflower and cut it in large (bite-size) chunks. Boil it for approximately 15 minutes until it is tender (quite soft but still firm).
Boil the potatoes with the skin on for approximately 25 minutes until they are soft. Wait for the potatoes to cool off (maximum 5 minutes) before taking the skin off. Cut the potatoes in bite-size chunks.
Hard-boil the eggs for approximately 10 minutes. Put them under cold water for a bit, then take the shells off and cut into halves.
3-5 tbsp butter/margarine
3-5 tbsp flour
1-2 cups of liquid: water (for bechamel sauce), milk (sauce blanche), chicken broth (sauce poulette)
1/2 tsp salt
1/2 tsp pepper
1/2 to 2/3 cup grated cheese
Melt 3-5 tbsp of butter (or margarine) in a small saucepan. Progressively add 3-5 tbsp of flour, but do not allow the mixture to go brown. Shape the mixture into a ball. Then, gradually add the liquid of choice, allowing the liquid to heat up a little bit before mixing it into the ball. In the beginning, add the liquid really slowly and in small quantities. Beat the mixture vigorously to avoid lumps. Repeat the steps until you obtain the desired consistency (typically, 1-2 cups of liquid). Season to your taste with salt, pepper, and cheese (optional).
When all is ready, pour the sauce over the cauliflower and potato chunks in a large bowl. Garnish with the egg halves and parsley.
Serves two happy people.