Cauliflower with Bechamel Sauce/ Couve Flor com Bechamel

Cauliflower with Bechamel Sauce

Couve Flor com Bechamel

Ingredients:

Ingredientes:

1 cauliflower

1 couve flor

1 lemon peel

1 casca de limão

1 garlic clove

1 dente de alho

2 tea spoons of mustard

2 colheres de chá de mostarda

2 tablespoons of flour

2 colheres de sopa de farinha

50 g of margarine (culinary kind)

50 gr de margarina para culinária

skimmed milk as desired

leite meio gordo q.b.

salt as desired

sal q.b.

pepper as desired

pimenta q.b.

Method:

Preparação:

Wash the cauliflower, remove the outside leaves adn leave for a few minutes in water with a few drops of vinager.

Rinse the cauliflower and cook until the stem is tender, but not too tender. Remove from the heat and place in a deep recipient on the side, saving for later.

Lave a couve flor, retire as folhas de fora e deixe uns minutos em água com vinagre. Escorra a couve flor e coza-a até o caule ficar tenro mas sem cozer demasiado. Retire do lume e escorra, de seguida coloque num recipiente fundo e reserve.

Prepare the bechamel sauce:

Prepare o molho Bechamel:

Place the margarine in a saucepan with the lemon peel and the garlic and let the margarine melt, once melted add the flour mixing continuously until obtaining a thin dough and begining to add the milk slowly mixing countinuously until the desired consistency  is obtained (should be slightly creamy). 

Coloque a margarina num tacho com uma casquinha de limão e o alho e deixe derreter a margarina, quando estiver derretida adicione a farinha mexendo sempre até obter uma massa e comece a adicionar o leite lentamente sempre a mexer até ficar com a consistência desejada (deve ficar cremoso).

Remove the sauce from the heat and season as desired adding the mustard, the salt and a little ground pepper. Place once again at a gentle heat and bring to boil once again.

Retire do lume e rectifique o tempero adicionando a mostarda, sal q.b. e um pouquinho de pimenta. Volte a levar ao lume para levantar fervura. 

Pour the Bechamel sauce over the cauliflower and place in the pre-heated oven at 180ºC to gratin.

Deite o molho Bechamel por cima da couve flor e leve ao forno pré-aquecido a 180ºC a gratinar.

Tricks: Serve hotwith meat dishes or roast beef.

Tricks: Sirva quente a acompanhar pratos de carne assada ou rosbife.