The shrimp dish I made required a vegetable that was not only colorful and flavorful but it needed a creamy sauce to tone down the heat of the shrimp and the rice. This is quick and simple to make and not expensive. By the way this cauliflower was no more expensive than a head of white cauliflower. My interest in how they get the various colors led me to do some research at this site:
- 1 head orange cauliflower florets
- 3 tbsp. butter
- 2 tbsp. flour
- 3/4 cup half and half cream
- 3/4 cup Parmesan cheese
- white pepper (or black) to taste
- salt to taste
- Start out by making a roux with the butter and flour in a small sauce pot. Over medium heat melt the butter then add the flour and cook and stir with a whisk until you have a blonde roux.
- Next, slowly pour in the half and half and keep whisking until the roux is incorporated and the mixture is smooth.
- Add in the white pepper and stir. Then add in the Parmesan cheese and whisk well and cook on low until it is well incorporated. Set aside.
- Place the cauliflower in cold water and salt to taste. Bring the water up to a boil and reduce the heat to medium low and cook until a knife is easily inserted. Drain.
- If the cream sauce thickened as it sat, add a touch of half and half, mix and heat back up over low heat.
- Serve the sauce over the cauliflower.