Certain traditions are so important to pass to the following generations. One of those traditions is ‘cauliflower with white sauce’, a typical Belgian daily side dish.
This white sauce is bechamel, but this blog wouldn’t be mine if I would do it a little bit different to save a few kcal.
Blanch 1 cauliflower cut in little roses, add even the stem, and some broccoli for extra color in salted water. Drain but keep most of the liquid. For 2p, melt 1 table spoon of butter. Add 1table spoon of flower and bake until you get the typical cookie-smell. Add 250 ml of the liquid and 250 ml of half skimmed milk while stirring. Add grated nutmeg, 1 table spoon of thyme, pepper and of course 2 finely chopped garlic cloves. Taste the sauce, add pepper, salt and a bit of lemon juice. Finish with some chopped fresh parsley. Put the blanched vegetables in a greased oven dish, cover with the sauce and finish with a thin layer of grated cheese. Put in the oven at 180° for 30 mins. Serve with sausages, or a vegan burger, or whatever you want.