How to Make Stuffed Cauliflower and Béchamel-Sauce

 Stuffed Cauliflower with Béchamel-Sauce

Ingredients:

 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.

Meat Stuffing:

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.

Béchamel-Sauce

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.

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