Romanesco cauliflower with cheese sauce

In a matter of minutes you will have a useful side dish on the table! A simple combination of two well-matched tastes is a win-win option. A delicious sauce made from ingredients that are almost always available at my fingertips. Cabbage, if you cook it with a whole head, and not "roses", is easier to get out of the pan. There are no small "fragments" floating in the broth, everything is very neat. "Half-pump " looks unusual and advantageous when serving. Cheese sauce sets off the taste of Romanesco very well. I think it will perfectly suit any other cabbage with "colored" nature. Finally, a recipe in which the sauce ends no earlier than the cabbage, there is a lot of it.

Magnago

Recipe author

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Composition / ingredients

servings:

Cauliflower (I do with romanesco, both colored and broccoli are great)

Milk

500

Any cheese (any variety that is really grated)

Cottage cheese (we are talking about young cheese with the consistency of cottage cheese, you can replace it with fatty cottage cheese)

Butter

Flour (flour and butter are needed to thicken the sauce, if you are used to using a ready-made thickener, calmly use it.)

Broth cube (if you use a loose broth concentrate, then take the amount per 500 ml of liquid, if you do not use concentrates at all, you can season with salt and nutmeg.)

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 27 % 3 g

Fats 18 % 2 g

Carbohydrates 55 % 6 g

54 kcal

GI: 83 / 0 / 17

Step-by-step cooking

Cooking time: 15 min

Step 1:
Ingredients
Step 2:
1. Boil water, add salt to it and drop a couple of drops of lemon juice, if romanesco or any cauliflower is used. Lemon juice helps to avoid color loss during cooking, it does not affect the taste. Cook a whole head of cabbage on low heat for 10 minutes.
Step 3:
2. Pour the broth concentrate into the milk
Step 4:
3. Grate the cheese.
Step 5:
4. Melt the butter.
Step 6:
5. Stir in the flour, "brew" thickener.
Step 7:
6. Pour in milk in small portions and mix with the base, trying to avoid the formation of lumps. Keep on the lowest heat. If the sauce is still clogged, it's not scary, then drain or break it with a blender.
Step 8:
7. In the thickened main sauce, enter both varieties of cheese at the same time and stir.

Only after that it makes sense to filter if the sauce was with lumps, and you need a perfectly smooth one. I didn't, the photo shows a slightly heterogeneous structure
The cabbage will just cook during this time. Remove it from the water, cut it into halves and serve it as an independent dish or as a side dish to meat or fish.