Chou-fleur a la Crème
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 2 ingredients
Cook safely
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
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- Cut the cauliflowers into bunches;
- remove the small leaves which are attached, and cook the cauliflower in salted water.
- Thoroughly drain;
- set the bunches in a timbale, reconstructing the cauliflower in so doing, or on a dish covered with a folded napkin, and serve a cream sauce separately.
Plating
Cookware for this recipe
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Chef's knife
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Colander