Cauliflower with bacon and onion sauce
|1.00 kg||cauliflower — head|
|15.00 ml||sunflower oil|
|30.00 g||flour — cake|
|125.00 ml||stock — beef|
|1.00||fresh chives — bunch|
|freshly ground black pepper|
|nutmeg — ground|
Wash the cauliflower and cook it for about 15 to 20 minutes in boiling water to which the milk has been added.
Peel, halve and chop the onions finely. Chop the bacon. Fry the onion and bacon in the sunflower oil.
Stir in the cake flour. Stir the beef stock and cream gradually into the mixture and cook the sauce for about 10 minutes over moderate heat.
Chop the chives finely.
Stir 125 ml of the cauliflower water and the vinegar into the sauce and season it with salt, pepper and nutmeg.
Drain the cauliflower in a sieve and place it in a serving dish. Sprinkle with chives and spoon the sauce into the dish around it. Serve hot.