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Romanesco cauliflower with cheese sauce

Romanesco with Cheese Sauce

In just a few minutes you'll have a wholesome side dish on the table! A simple pairing of two flavors that go so well together is a can't-miss combination. The sauce is delicious and comes from ingredients I almost always have on hand.

Cauliflower is easier to lift out of the pot when you cook it as a whole head rather than in florets. No little bits break off and float around in the water — everything stays neat and tidy. A cabbage "half" also looks unexpected and impressive when you plate it.

The cheese sauce really brings out the flavor of the romanesco. I think it would pair beautifully with any other cauliflower-type vegetable, too. Finally, a recipe where the sauce doesn't run out before the vegetable does — there's plenty of it.

Magnago

Recipe author

Composition / ingredients

Servings:

Cauliflower (I use romanesco, but regular cauliflower and broccoli work great too)

Milk

500

Any cheese (any variety that grates well)

Cream cheese (a young cheese with the texture of farmer cheese; you can swap in full-fat cottage cheese)

Butter

Flour (the flour and butter thicken the sauce; if you prefer a ready-made thickener, feel free to use it)

Bouillon cube (if you use powdered bouillon, measure out the amount for 500 ml of liquid; if you skip concentrates altogether, 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

Cooking method

Cooking time: 15 min

Step 1:

The ingredients.
Step 2:
1. Bring a pot of water to a boil, salt it, and add a couple of drops of lemon juice if you're using romanesco or any type of cauliflower. The lemon juice keeps the color from fading during cooking without affecting the flavor. Simmer the whole head over low heat for 10 minutes.
Step 3:
1. Stir the bouillon into the milk.
Step 4:
1. Grate the cheese.
Step 5:
1. Melt the butter.
Step 6:
1. Whisk in the flour to cook out a roux.
Step 7:
1. Pour in the milk a little at a time, whisking it into the roux to keep lumps from forming. Keep the heat as low as possible. If the sauce does clump up, don't worry — you can strain it later or blitz it smooth with a blender.
Step 8:
1. Once the base sauce has thickened, stir in both cheeses at the same time until melted and smooth.