In German, this dish is called Karfiol mit Einbrennsauce. You could simply use the German name for cauliflower, Blumenkohl, but Karfiol is one of the most poetic words in the Austrian kitchen language. Related to the Italian word cavolfiore, Karfiol means nothing more than “cabbage flower,” but it sounds much nicer. Béchamel sauce has also survived in the Austrian kitchen; this delicate and light sauce goes perfectly with cauliflower and bread crumbs.
- Yield: 4 Servings
- Preparation Time: 20 Minutes
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 2 cups milk or (½ cup milk and ½ cup vegetable broth) freshly grated nutmeg
- freshly ground salt and pepper
- 2 lb 3 oz (1 kg) cauliflower
- 3 tablespoons butter
- 2¾ oz (80 g) bread crumbs (from the bakery or homemade)
- 1 bunch chives, sliced into thin rings (or mixed herbs, picked off their stems and chopped)
- For the béchamel sauce, melt the butter in a small pot. Whisking constantly, add the flour and cook for three minutes over low heat. Add the milk while still whisking and bring to a boil. Generously season with salt, pepper, and nutmeg then simmer very gently over low heat for 10 minutes in order to remove the flour taste.
- Bring a large pot of salted water to a boil. Remove the cauliflower stem. Break cauliflowe into large florets and slice a cross into the bottom of any thick stems. Cook for 10–12 minutes in the boiling salted water until the cauliflower is a bit more than al dente, but not too soft. Drain and allow to drip-dry.
- Melt the butter in a frying pan and cook the bread crumbs until golden brown while stirring constantly. Add the chives (or mixed herbs) to the sauce; stir once. Plate the cauliflower with the béchamel sauce and bread crumbs to serve.