Cauliflower with Apple Cream Sauce

Cauliflower with Apple Cream Sauce

© Stephanie Trenz

Cauliflower with Apple Cream Sauce

Cauliflower with Apple Cream Sauce

© Stephanie Trenz

 

 

Ingredients (Serves 4)

100
g
clarified butter
1
cauliflower, cut into florets
50
g
dried breadcrumbs
100
g
butter
1
tablespoon
plain flour
400
ml
milk
2
apples, peeled and cored
salt and pepper
  • 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.

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