The cauliflower is an excellent vegetable. Its main component is the water, so it has a little quantity of calories, carbohydrates, proteins and fats. But it a good source of fiber, vitamin B6 and B5, folic acid and minerals. This is an old and traditional peruvian recipe (and, in this case, for 8 people). If you don’ like the cauliflower (or if you don’t have it) you can use broccoli, its “cousin”. Thanks for the suggestion, Lissette!
Ingredients:
- 1 big cauliflower
- 4 tablespoons of butter
- 6 tablespoons of flour
- 4 cups of milk
- 4 eggs
- 1 cup of parmesan cheese
- 2 tablespoons of chopped parsley
- Powdered nutmeg
- Salt
- Pepper
Preparation:
Cook the cauliflower in water with a pinch of salt and without cover for 15 minutes. Strain and cut in sprigs.
Melt the butter in a pot and add the flour, mixing well and pouring, little by little, the hot milk.
Season with salt, pepper and nutmeg and boil for 5 minutes stiring constantly. Remove from the flame and let it cool down to add the eggs, one by one.
Grease a baking tin, put the cauliflower and cover with the sauce, the parmesan and the parsley. Bake for 15 minutes to gratiné and serve.
