1 tablespoon small pickled capers, rinsed and drained
½ tablespoons chopped parsley
250 g large cauliflower florets
60 ml whole milk
80 ml heavy cream
Recipe preparation steps
Blanch the cauliflower in boiling, salted water until barely tender. Cool in an ice-water bath. Drain thoroughly on absorbent paper. Set aside.
While the cauliflower is cooking, melt 1 tablespoon butter in a small saucepan over medium heat. Whisk in the flour and cook for a few minutes. Slowly whisk in the milk; follow with the cream. Bring to a boil, season with salt, and remove from heat.
Cut the florets in half. Heat the remaining 2 tablespoons butter in a nonstick frying pan over medium heat. Carefully brown the florets.
While the cauliflower is browning, whisk the mustard into the sauce and carefully reheat. Do not boil.
Divide the browned cauliflower between serving plates, coat with sauce, and sprinkle with the capers and parsley.