Bechamel Cauliflower

This version of bechamel sauce is easier and faster to prepare than the traditional recipe.

Ingredients

• 1 Cauliflower head
• 250 ml of Milk
• 250 ml white Wine
• 4 tbsp Corn Starch
• 2 tbsp of Butter
• 1 pinch of Salt
• Nutmeg
• 1 pinch of Pepper

Cut the cauliflower into florets. Boil a pot of water seasoned with coarse salt. Cook for 10 minutes. Drain and reserve. Heat the oven to 200 degrees Celsius. Pour the milk and wine into a deep pan. Add the flour and stir until its well mixed. Bring to boil on low heat whilst stirring continously. When it gains a creamy consistency (about 5 minutes) remove from the heat. Add the butter and stir until it melts. Season with salt, pepper and grated nutmeg. Grease a baking pan and place the cauliflower florets. Pour the sauce over the cauliflower. Bake for 20 minutes or until golden on top.