Cauliflower with brie crème and Tahoon Cress, Gastronomixs

A variation on the classic cauliflower with béchamel sauce. Here we use crème de brie which combines extremely well with cauliflower. The Tahoon Cress from Koppert Cress adds a special nutty flavour.

Ingredients

1 cauliflower
1 container crème de brie
2 containers Tahoon Cress
butter
salt and pepper

Preparation method

Clean the cauliflower and divide into evenly-sized florets.
Blanch the cauliflower and then chill in iced water.
Braise the cauliflower in a little butter and water to warm it. Just before all the water has evaporated, add the crème de brie and cover the cauliflower with it.
Spoon the cauliflower and the sauce into a dish.
Cut the Tahoon Cress and use it to garnish the cauliflower.