Cauliflower in White Sauce (Blumenkohl in weißer Soße)

Steps

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1. 1
   Cut cauliflower into florets and chop the stem into small pieces. Place in cold water with a generous amount of salt and let soak for a few minutes to dislodge any hidden insects.
   ▶ ≈1:06
2. 2
   Peel potatoes and cook until nearly tender, setting aside.
   ▶ ≈2:36
3. 3
   Remove cauliflower from salt water and place in lightly salted boiling water with a pinch of sugar. Cook until the cauliflower is tender but still has some structure, avoiding overcooking.
   ▶ ≈2:43
4. 4
   Melt butter in a pot, add an equal amount of flour, and cook for a few seconds while stirring gently, until slightly absorbed but not browned.
   ▶ ≈3:13
5. 5
   Pour cold cream into the hot roux, stirring well. The mixture will be thick and pasty at first, which is normal.
   ▶ ≈4:29
6. 6
   Add the remaining cream and whisk thoroughly until the sauce is smooth and free of lumps.
   ▶ ≈5:04
7. 7
   Remove from heat and wait for the cauliflower to finish cooking. Prepare to adjust sauce consistency with cauliflower cooking water.
   ▶ ≈5:24
8. 8
   Check if cauliflower is done by piercing a floret with a knife—it should go through easily. Gradually add cauliflower cooking water to the sauce while stirring, adjusting thickness to your preference until it coats the cauliflower lightly.
   ▶ ≈5:50
9. 9
   Season the sauce with nutmeg, salt, and pepper to taste. Pour a small sample onto a plate to cool, taste it, and check for lumps.
   ▶ ≈7:30
10. 10
    Adjust sauce consistency and seasoning as needed. The sauce should coat the cauliflower without running off immediately.
    ▶ ≈8:14
11. 11
    Drain the potatoes thoroughly and let them steam dry. Toss with butter and fresh chopped parsley to make parsley potatoes.
    ▶ ≈8:37
12. 12
    Drain the cauliflower well and arrange it stem-side up on a plate. Cover with the white sauce. Garnish with fresh parsley and serve with the parsley potatoes and ham of your choice.
    ▶ ≈8:53