Stuffed Cauliflower with Béchamel-Sauce
1 large head cauliflower
In a large saucepan put the cauliflower and fill the pot with 8 – 10 cups of water or to cover the cauliflower head.
Boil for 20 to 30 minutes or until done then drain and removed from the pan and set aside.
1 lb extra ground beef
1 large very fine chopped onion
1/2 cup pine nut
3 tablespoons olive oil
Salt and pepper to taste
In a large skillet add oil, onion, meat, salt and pepper. Cook them until done and set aside.
4 tablespoons butter
2 tablespoons oil
2 tablespoons parmesan
4 tablespoons flour
2 cups milk
1 inch cinnamon sticks (optional)
1 bay leaf (optional)
Melt butter, oil then add flour cook on low heat for 3 to 5 minutes add milk, cinnamon stick and bay leaf stirring constantly until the sauce thickens remove from heat discard the cinnamon and bay leaf, and set aside.
In large tray spread 2 to 3 spoons Béchamel-Sauce. Put the cauliflower head on the tray make many hole around the cauliflower head using a wooden spoon hand then fill each hole with meat stuffing then spread the remaining Béchamel Sauce on top of the cauliflower head then add the parmesan on top of Béchamel-Sauce.
Put the Béchamel-sauce on the top of the cauliflower and Bake at (350°F) Oven until the top is light brown.