Deviled Cauliflower Recipe (With Mustard Bechamel Sauce)
Deviled cauliflower recipe; It is a practical oven dish in which cauliflower florets are boiled and combined with a light béchamel sauce prepared with butter and flour, balanced with mustard and spices. In this recipe, we keep the ingredients clear and proceed step by step in the how-to section; It is enough to thicken the sauce and gently blend the cauliflower.
Ingredients
For the sauce
Step-by-Step Method
Prepare the cauliflower
Separate the cauliflower into florets and rinse with plenty of water. Put water in the pot and boil; Add the cauliflower and boil until it softens and remains firm. Strain and let sit for 2-3 minutes to release steam.
Flavor the milk
Warm the milk in a small saucepan. Add bay leaf, let sit over low heat for 5 minutes; then remove the laurel. This step makes the sauce smell more balanced.
Roux Make the base (butter-flour)
Melt the butter in a separate pot. Add the flour and stir-fry for 1-2 minutes; When the smell of the flour disappears slightly, reduce the heat without darkening the color too much.
Cook the béchamel sauce
Add the warmed milk little by little and mix with a wire whisk until smooth. When the sauce thickens and coats the back of the spoon, add the nutmeg.
Add mustard and sauces
Add mustard and Worcestershire type sauce. Mix for 1 more minute; If the sauce is too thick, dilute it with a little milk. (Taste and adjust the salt and pepper slightly if you wish.)
Combine the cauliflower with the sauce and cook
Place the boiled cauliflower in the baking dish. Pour the sauce over it and mix gently. Bake in the preheated oven until lightly browned; then let it rest for 2-3 minutes and serve.