Cauliflower draped in a creamy sauce, comes together easily. Butter turns light brown before I add flour. I let the roux bubble a bit and then pour in milk. Stirring constantly, I watch the sauce thicken a little. It is a little runny, but thickens as I drop clumps of chevre into the hot sauce. It has a divine aroma. A small variation on a traditional sauce, goes a long and delicious way.
CAULIFLOWER AND PEAS IN GOAT CHEESE SAUCE
Serves 4
3 cups large Cauliflower florets
3/4 cup frozen Peas
1 tablespoon Butter
1 tablespoon Flour
3/4 cup Milk
1/2 cup Chevre or Goat Cheese
1/4 teaspoon Kosher Salt
Fresh ground Black Pepper
2 tablespoons Panko Breadcrumbs
Fill a saucepan with 4-5 cups of water. Bring the water to boil. Season water with 1-2 teaspoon kosher salt.
Add cauliflower florets to boiling water. Cook for 10-12 minutes. Drain cauliflower and keep aside.
Scatter frozen peas over warm cauliflower to defrost.
Make sauce by melting butter in a saucepan. Let butter turn light brown. Watch carefully as it does.
Add flour to butter. Whisk well so there are no lumps. Let butter and flour bubble for a minute.
Pour milk into saucepan and whisk well. Stir often and let sauce thicken slightly.
Season with salt and pepper.
Take the sauce off the heat before you add chevre.
Take the sauce off the heat before you add chevre.
Break chevre into chunks and add to hot sauce. Chevre will melt as it sits. You can help it along by stirring the sauce.
Heat oven to 400F.
Arrange cauliflower and peas in an oven safe dish.
Pour sauce over veggies.
Sprinkle panko over sauce.
Bake for 10 minutes. Or broil on high for a few minutes till tops are tinged brown.
Serve as a side with roasted chicken or fish.
And a lovely birthday dinner it is. We end with a family favorite, panna cotta. It happens to be my Mum's birthday as well, this dessert beloved to her. Panna cotta with strawberries hit the perfect note.
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