Cauliflower and White Sauce

This is a great side dish to any roast, patty, steak or fish and can also be baked in the oven with a crispy cheesy top.

Ingredients serve 4

500 g vegetable stock

500 g milk

1 small onion grated

1 tsp salt

¼ tsp white pepper

850 g cauliflower cut in florets

200 g milk

50 g flour

1 cup chopped parsley for garnish

Method

Place stock, 500 g. milk, onion, salt, pepper and cauliflower into a large saucepan and bring to the boil covered. Allow to simmer on a low heat for approx 15 minutes until cauliflower is cooked. Strain cauliflower and bring the juice to the boil and thicken with a mix of 200 g. milk and flour. Add cauliflower, serve with chopped parsley and cracked pepper.

Note: Add 75 g shredded cheddar cheese after thickening the sauce for a cheese cauliflower sauce.