Ingredients
1 cauliflower
1 tablespoon of vinegar
1 onion
2 tablespoons of butter
2 bay leaves
1 liter of whole milk
220g chopped stale bread
Nutmeg to taste
Salt to taste
Black pepper to taste
Cream cracker crumble
100g creamcracker
50g of grated cheese
1 clove of garlic
½ bunch of parsley
Way of doing:
Cut the cauliflower, separating the flowers. Cook in boiling water with vinegar to maintain its color. When the stem is tender, drain and shock in cold water. Reserve.
In a medium pan, add the milk, bay leaves, and onion cut into quarters. Bring to the boil and let it boil for 5 minutes. Remove the onion and bay leaf. Add the butter, nutmeg, salt and pepper. Lastly add the bread chopped into small pieces. Beat the sauce using a mixer. Reserve.
Cream cracker crumbs: blend all ingredients in a food processor until crumbly.
Assembly: place the cauliflower in a refractory dish, pour the sauce over it and cover with the farofa. Bake until golden.