CHOU FLEUR BECHAMEL SUISSE

"a cauliflower is nothing but a cabbage with a college education," Mark Twain

Just what was ole Mark smoking?  I have little idea what education and cauliflower have in common except one looks like a brain and the other should have one?  An interesting fact about this vegetable  (and if you don't like it, you should try this recipe so you can become a cauliflower convert) is it was once the rage at the court of Louis XIV and served in rich and elegant dishes--yet another reason for my love affair with all things French.  Anyway, it was known to the Romans, originally came from Cyprus, and was introduced to France from Italy in the middle of the 16th century.  It is also an example of the Fibonacci Numbering Sequence that I do not purport to understand except there is an order to the florets arrangement, numerically, as well as rabbits...and male bees only having one parent according to the Fibonacci rules.  Lost?  Me, too.  Who cares?

This is truly a dish you can indulge yourself (you can lower the fat/calorie content by using low-fat milk)  It's health benefits include potassium, Vitamin C, cancer prevention from its sulphur compounds and so low calorie. I promise, you will love the way this simple dish tastes.  It is creamy and mild and you will feel like a king or queen just knowing it's royal history.  I am such a romantic.

You will impress your friends when you say Chou Fleur Bechamel Suisse (show flurr beshammel' sweese) instead of Cauliflower with Swiss Cheese Sauce.

CHOU FLUER BECHAMEL SUISSE

1 head fresh cauliflower, bottom stem cut off, florets cut and broken into pieces
Steam for approximately 10-12 minutes until fork tender
Remove from heat, place in serving dish, keep warm

for the Bechamel (you should learn to make this basic sauce for almost everything!)

1 TBSP butter
1 TBSP flour
1/2-1 c warmed milk or half and half
1 slice swiss cheese

Make a roux: in a saucepan or skillet, melt butter, add flour and cook for several minutes, stirring, until it looks like wet sand.  Slowly start adding warmed milk, stirring, adding milk, and when the sauce has thickened to your liking, stir in swiss cheese until melted and add salt to taste.
 
Pour sauce over cauliflower, sprinkle lightly with nutmeg and ground pepper.  Take a bite and you might decide these are better than mashed potatoes.

Bon Fibonacci!