Steam broken up cauliflower, then drain.
The goal is to squish the cauliflower, leaving some sense it was once
what it was. You can put it through a food mill, but they're hard to
clean. If you blend it, you'll just get cauliflower mush, but it's fast.
Sometimes I just squish it in my hands. (Wait for it to cool first, though.) Put aside.
Melt 3 Tbl of butter in saucepan, add 2 Tbl of flour and stir to get rid of the raw flavor. Just a couple
minutes.
Slowly stir in 1 quart of milk, adding a little at a time and stirring well. Cook below the boiling point
so it doesn't develop a film.
Add in the squished cauliflower or mash it in the pan with a potato masher.
Heat and stir. I add the salt and white pepper as it heats, because I can judge the taste better then.
This has turned out to be one of the most elegant dishes I make, and
surprisingly fast and easy.
Copyright © 2002, Mary S. Van Deusen
