Originally Posted by
milepig
1. Steam Cauliflower over salted water until tender - drain well. You can cut into florets before steaming, but I like to serve the whole head.
2. While steaming, make a simple roux-based sauce (melt butter in pan, add flour, cook a bit but don't let brown, add milk in small amounts until the
Mine is very similar - but I cook the cauliflower in water, and then use half milk and half cooking water to make the roux sauce.
Adds a lot of flavour, and removes some of the calories!
Audrey