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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.

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