- cauliflower - 1 piece
- water - 3 cups
- bulb - 1 piece
- green onions - 1/4 Cups (white parts)
- butter - 2 items. spoons
- flour - 1 st. a spoon
- milk - 2 cups
- salt - 1 teaspoon
- black pepper - 1 pinch
- Nutmeg - 1 Pinch
- Cilantro - 1 Piece
- Parmesan cheese - 1 piece (optional)
Rinse the cabbage, remove the green leaves and a cob. Crumble the cabbage in a medium saucepan, add water. Bring water to a boil and cook for 7-10 minutes. Place the boiled cabbage in a blender and mix. Finely chop the onion and white parts of the green onion. Melt the butter in a saucepan, add the onion, pour 1/2 of milk and cook until done. Add 1 tablespoon of flour and mix. Add the remaining milk. Stir constantly until boiling. After the mixture of milk boils, add the puree from cauliflower. Add a little nutmeg and black pepper. Now is the time to add the cheese. Remove the pan from the heat, cover and let stand for 10 minutes.
Servings: 3-4