The Olive and the Caper: Adventures in Greek Cooking
Steamed Whole Cauliflower in Lemon-Nutmeg Besamel Sauce
Page 273
Cuisine: Greek | Course Type: Sides
Tags: challenge
Recipe Reviews
Queezle_Sister from Salt Lake City, UT
This recipe produces a lovely-looking dish. The big full cauliflower head looks impressive. I've been interested in full-cauliflower head dishes, and can compare it to this roasted whole head cauliflower.
In this dish, the cauliflower is steamed, and it worked quite well in that the entire head cooked at about the same rate. Do note, you need a large-sized steamer.
Why only the "3" rating? I found the Nutmeg Besamel sauce to be a bit too boring -- cauliflower perhaps needs something a bit stronger. I did put a layer of good Parmesan Cheese (instead of the greek cheese called for) but that wasn't enough to elevate it. And don't forget to add another squeeze of lemon. I also don't love the texture of steamed cauliflower.
At the end, I kept thinking about how much more I like a simple roasted cauliflower (such as this or this).
(edited 25th February 2013) (0) comment (1) useful
Peckish Sister from Central, FL
A very beautiful presentation that would be very elegant for company. I only cooked one cauliflower, but it was very large. The sauce was thick enough to stick to the cauliflower. The cheese grated on top really makes the dish. The cauliflower was cooked perfectly which also added to the appeal of this dish.
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