Guest guest Posted June 25, 2008 Report Share Posted June 25, 2008 This is sensational I have made it time and time again. Its so quick and easy but tastes so great! 1 medium cauliflower 500ml/16 fl oz/ 2 cups of milk 1 bay leaf 50g/2oz/1/4 cup of butter 50g/2oz/1/2 cup of flour salt and freshly ground black pepper 75g/3oz/3/4 cup of freshly grated Parmesan cheese or Cheddar Cheese 500g/1 1/4 lb pennoni or other short pasta Serves 6 Bring a large pan of water to the boil. Wash the cauliflower welland seperate into florets. Boil until they are tender, which takes about 8 - 10 mins. Remove them from the pan with a strainer or slotted spoon. Chop the cauliflower into bite size pieces and set aside. Do not discard the cooking water. Make a bechamel sauce by gently heating the milk with the bay leaf in a small saucepan. Do not let it boil. melt the butter in a medium heavy saucepan. Add the flour and mix well with a wire whisk ensuring there are no lumps. Cook for 2 - 3 minsand do not let the butter burn. Strain the hot milk into the flour and butter mix all at once, and mix smoothly with a whisk. Bring the sauce to the boil, stirring constantly, and cook for 4 - 5 mins. Bring the cooking water to the boil, add salt and pasta. Cook until it is al dente. Drain and tip the pasta into a warm serving bowl. Pour over the sauce. Mix well and serve at once. Quote Link to comment Share on other sites More sharing options...
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