Sauce blanche choufleur - cauliflower in white sauce

Sauce blanche choufleur - cauliflower in white sauce

Ingredients:
1 medium cauliflower
3 egg yolks
2 tablespoons flour
2 cups milk
2 tablespoons butter
3 tablespoons chopped parsley
salt and pepper to taste
Optional:
Replace cauliflower with chokoes.

Preparation:
Remove outer leaves from cauliflower. Wash in cold running water. With a sharp knife, cut out the florets at the base of the stems. Place in a saucepan large enough to contain the cauliflower florets.
Boil in enough water with half teaspoon salt, to cover cauliflower florets until tender, but not soft.
Remove from pan, strain and place in deep serving dish. Allow to cool.
Melt butter in a sauce pan and add flour. Mix well and cook for 1 minute. Remove from heat.
Add milk gradually to the flour and butter mix.
Blend gradually. Bring back to boil stirring constantly.
Simmer for 2-3 minutes. Keep stirring to blend the flour and butter well.
Beat egg yolks in a bowl. Beat in a few tablespoons of hot sauce. Blend well together. Use a blender or a wire whisk to obtain a homogenous mix. Return to remaining sauce. Whisk together again and simmer until the sauce thickens to your preference. If you get lumpy bits, use a blender or a stick blender to blend the sauce to a homogenous mix. Season with salt and pepper to taste.
Pour over cauliflower florets. Sprinkle with chopped parsley.
Serve with roast chicken and freshly baked bread.