Chilean Cauliflower in Almond Sauce

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             FOOD FUNNY
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Thanks to self-described "faithful reader Caroline" for this one:

A brand new supermarket opened near my house, with many state-of-the art
innovations. For instance, it has an automatic water mister to keep the
produce fresh. Just before it goes on, you hear the sound of distant
thunder and the smell of fresh rain. When you pass the dairy cases, you
hear cows mooing and you experience the scent of freshly-mowed hay. In
the meat department there is the sound and aroma of charcoal- grilled
steaks sizzling on the grill. Near the egg case, you hear hens cluck and
cackle, and the air is filled with the pleasing aroma of bacon and eggs
frying. The bread department features the tantalizing smell of fresh
baked bread and cookies. I don't buy my toilet paper there any more.

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             TODAY'S RECIPE
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Cauliflower is one of those vegetables that benefits greatly from some
dressing up, and in Chile they serve it with a delicate almond-flavored white sauce.

Chilean Cauliflower in Almond Sauce (Coliflor en Salsa de Almendra)

1 whole cauliflower
1/2 cup (125 ml) finely ground almonds
1 recipe Béchamel sauce (see below)

Steam or boil the cauliflower in enough water to cover for 15 to 20
minutes, until tender. Place the whole cauliflower in a serving bowl.
Stir the ground almonds into the Béchamel sauce and heat for 2 minutes.
Pour the sauce over the cauliflower and serve immediately.
 Serves 4 to 6.

Béchamel Sauce

2 Tbs (30 ml) butter
2 Tbs (30 ml) flour
1 cup (250 ml) milk
Salt and freshly ground pepper to taste
A grating of fresh nutmeg

Melt the butter in a saucepan over moderate heat. Stir in the flour and
cook for 2 to 3 minutes, until the flour aroma is gone. Add the milk and
stir with a wire whisk over moderate heat until the sauce comes to a
boil and has thickened. Season with salt, pepper, and nutmeg.
 Makes about 1 cup (250 ml.)
Received on Tue Jan 27 19:16:55 2009