CAULIFLOWER WITH EGGS

Recipe from the Los Cameros restaurant, El Rasillo de Cameros (La Rioja).

Ingredients for 4 people:

• 1 large Calahorra cauliflower, divided into florets
• 4 tablespoons butter
• 4 tablespoons flour
• 600 ml milk
• 2 teaspoons mustard
• 200 g grated cheese
• 4 eggs (separated)
• Salt
• Cayenne pepper

Preparation:

Cook the cauliflower in boiling salted water until al dente. Meanwhile, prepare a béchamel sauce with the butter, flour and milk. When the sauce is ready, add the mustard and salt to taste, and cook over a low heat for 2 minutes. Remove from the heat and add half the grated cheese, stirring well until melted. Drain the cauliflower well, place in an oven-proof dish and pour over the béchamel sauce.

Beat the egg whites until stiff, add a little salt and put the egg yolks on top. Sprinkle the remaining cheese over the top. Pre-heat the oven to 180 °C and bake the cauliflower until golden.

Presentation:

Serve sprinkled with cayenne pepper to taste.