Another Chilean classic is Coliflor en Salsa Blanca Cauliflower with Bechamel. Of course, there are other versions, too; it’s a meal with European roots. The white sauce bechamel gives the characteristic flavor of this dish with lots of bits of nutmeg. Economical and vegetarian. It is traditionally served with mashed potatoes or parsley hash brown potatoes.Print
- 1 large or 2 medium cauliflower heads
- 2 1/2 tablespoons butter unsalted
- 3 1/2 tablespoons all-purpose flour
- 2 cups milk
- salt, pepper, and nutmeg
- Cut the cauliflower into small pieces, as in the picture. In a wide pot, place 1 inch of salted water. When it boils, add the cauliflower florets with the stems down. Cover and cook for 5-8 minutes until just cooked or al dente.
- In the meantime, prepare the white sauce. In a medium saucepan, melt the butter over medium heat, add the flour, and cook, stirring, for 2 minutes. Remove from heat and slowly add the milk, stirring with a balloon whisk. After adding the first 1/2 cup of milk, return the pan to low heat and continue stirring continuously, adding milk. Boil gently for 2 minutes after you finish adding milk. Add salt, pepper, and nutmeg to taste.
- Serve the cauliflower cover in the hot white sauce.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side dish
- Method: Stove
- Cuisine: Chilean
Keywords: Coliflor en salsa blanca, Cauliflower with bechamel, Cauliflower with white sauce