Roasted Cauliflower with Tomatoes
Chef Abra Berens shows how to prepare the white vegetable tastefully: she serves the roasted...
Cauliflower with Apple Cream Sauce
This fruity and creamy cauliflower dish is pure comfort food and ideal for cold days with little time to cook. This recipe is from chef Rainer Klutsch, a Transylvanian dish from his childhood that his grandmother used to cook for him.
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | clarified butter |
| 1 | cauliflower, cut into florets | |
| 50 | g | dried breadcrumbs |
| salt and pepper | ||
| 100 | g | butter |
| 1 | tablespoon(s) | plain flour |
| 400 | ml | milk |
| 2 | apples, peeled and cored | |
- Preheat the oven to 70 °C (keep warm setting).
- Bring a pan of salted water to a boil. In a separate small saucepan, melt the clarified butter.
- Blanch the cauliflower florets in the salted water for 8 minutes. Rinse with ice-cold water, drain and transfer to a baking dish. Pour two-thirds of the melted clarified butter over them.
- Heat the remaining clarified butter in a frying pan and fry the breadcrumbs until golden brown, adding a little salt. Spread half of the breadcrumbs over the cauliflower and keep warm in the oven.
- Melt the 100g butter in a small saucepan over low-medium heat. Sprinkle in the flour and whisk together to form a roux. Cook the roux for 2 minutes, stirring constantly, then slowly pour in the milk, stirring well between additions to prevent lumps. When the sauce is smooth, reduce the heat to low.
- Grate the apples on a box grater, add to the sauce and simmer for 5 minutes. Use a hand blender to purée to a smooth sauce and season with salt and pepper.
- Remove the baking dish from the oven and pour the apple cream sauce over the cauliflower. Serve sprinkled with the remaining breadcrumbs.
