Ingredients
1 small cauliflower, trimmed and leaves removed
600ml water
1 medium-sized onion, peeled and grated
Salt and freshly ground white pepper
1 teaspoon nutmeg
50g butter
2 tablespoons flour (or Maizena)
600ml milk
100g frozen green peas
1 egg yolk
Method
Break the cauliflower into florets. Put them into a saucepan with the water, grated onion and seasonings. Bring to the boil and simmer covered for about 20 minutes or until the cauliflower is just tender. Remove the cauliflower with a slotted spoon and mash into a puree.
Melt the butter in a clean saucepan, stir in the flour and cook for one minute. Gradually stir in the water in which the cauliflower was cooked, add the milk and bring to the boil, stirring all the time. Reduce the heat, add the cauliflower puree and the frozen green peas and simmer for 10 minutes.
Remove from the heat, adjust the seasoning if necessary and stir in the slightly beaten egg yolk. Return to the heat for one minute, stirring constantly, but do not allow to boil.
Serve with warm ciabatta bread.
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