1 Cooked flowerets from 1 small cauliflower (approximately 1 1/2 cups / 150 g)
1 Salt, to taste
1 Pepper, to taste
Instructions
1. Scald the milk (technique: scalding — heat milk in a small saucepan over medium heat until small bubbles form at the edges and steam rises, about 180°F / 82°C; do not boil). Remove from heat and set aside.
2. In a medium saucepan (2 qt / 1.9 L) over medium heat, melt the butter until foamy but not browned, 1–2 minutes.
3. Add the flour all at once and whisk constantly for 1–2 minutes, cooking the roux until it smells faintly nutty and loses its raw-flour aroma but has not taken on color.
4. Remove the pan from the heat. Slowly pour in the hot chicken stock, whisking constantly to prevent lumps (technique: tempering — adding hot liquid gradually to a roux to create a smooth emulsion).
5. Return the pan to medium heat and whisk in the scalded milk in a steady stream.
6. Cook, stirring constantly, until the sauce thickens and coats the back of a spoon, 5–8 minutes. The sauce should reach approximately 200°F (93°C) at the center and leave a clean line when a finger is drawn across the coated spoon.
7. Season with salt and pepper to taste.
8. Stir in the cooked cauliflower flowerets and heat through, 1–2 minutes, until the flowerets are warmed and the sauce is glossy and uniform.
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