Simple, pedestrian fare that is cheap, easy to prepare and tasty. Broccoli could be substituted or a mixture of cauliflower and broccoli.
Serves 4-6.
| 1 head | cauliflower | |
| 1 lb | potatoes | |
| ½ lb | baby carrots | |
| 1 | yellow onion cut as desired | |
| ½ cup | chicken stock | |
| 2½ cups | milk | |
| dash | nutmeg | |
| — | fresh ground pepper | |
| — | sea or kosher salt (to taste) | |
| — | garlic (optional) |
1. Peel and cut potatoes. Bring to boil in a quart of water. Lower burner and simmer.
2. Clean and chunk cauliflower. Bring to boil in 1 inch of water. Turn heat to low and add carrots and onion. Steam covered for 10 minutes or until carrots are soft. If carrots aren't small enough, the cauliflower may become mushier than desired. Use your judgment.
3. Make the béchamel sauce using roux enough to thicken the chicken stock and milk (3 tbsp butter, 3 heaping tbsp flour). Just as the roux starts to color, pour the cold liquids in and thicken. Add nutmeg. Add salt and pepper to taste.
4. Serve using slotted spoon both from the potatoes and the steamed cauliflower and ladle the sauce over all.