Cauliflower in Butter Sauce with Chestnuts

Name: Cauliflower in Butter Sauce with Chestnuts
Total time: 1 h
Yield: 4 servings
Cuisine: Hungarian
Ingredients: 1 whole cauliflower (about 1 kg); salt for the cooking water; 4 tbsp butter; 2 tbsp flour; 150 ml cauliflower cooking water; 150 ml milk; salt; 1 tbsp sugar; 300 g chestnuts

Time: 1 hr (about 25 min hands-on)4 servingsapprox. 700 kcal / serving (estimated)approx. 17 g protein / serving

Cauliflower in Butter Sauce with Chestnuts (illustration)

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Method

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Score a cross into the chestnut shells, and roast in a preheated oven at 200°C for 20-25 minutes, until the shells pop open.
Peel while still warm, and set aside.
Cook the cauliflower whole in salted water over medium heat for 15-20 minutes, until tender but still with some bite.
Set the cooking water aside, and place the cauliflower on a platter.
For the butter sauce, melt the butter in a saucepan, stir in the flour, fry for 1-2 minutes, then add half cauliflower cooking water, half milk.
Whisking constantly, cook into a smooth, creamy sauce, and season with salt and the sugar.
Pour the butter sauce around the cauliflower, and serve surrounded by the peeled, roasted chestnuts.

Based on: Malatinszky Fanny szakácskönyve (a classic Hungarian cookbook), modernised. Calories and protein are estimated.

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