Jean Marie Dumaine’s first recipe of the new year is based on a childhood memory. Mother’s simple vegetable dish was more popular with him and his siblings than elaborate dishes with fish or meat. The prerequisite for good success of this simple, substantial and delicious dish is very fresh cauliflower, aromatically and spicy, served with a creamy bechamel sauce, hard-boiled eggs and boiled, peeled potatoes.
Cook the potatoes as boiled, peeled potatoes in lightly salted water. Cover the eggs with cold water and cook them in 8 minutes from the moment the water starts to boil. Wash the cauliflower briefly under running water, remove all the leaves, then separate the roses from the stem, but whole. Remove the skin from the stem itself, remove all the woody and then cut into narrow slices. Put the roses and the slices in boiling, lightly salted water and simmer gently for 6 minutes, they should be cooked but still al dente. Keep warm in hot water.
For the béchamel sauce, first melt the butter in a small saucepan, then sprinkle in the flour and stir through. Sauté a little over medium heat without browning the flour and stir briefly until the mixture has a creamy consistency. Then pour in the cold milk and heat over medium heat, stirring throughout, until the mixture is repeatedly smooth
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