Cauliflower Veloute (Veloute de chou-fleur)

FREE RECIPE PREVIEW

Ingredients — preview

• 2 each leeks white parts only
• 1 head cauliflower
• 1 teaspoon white vinegar
• 3 tablespoons butter
• 1/4 cup flour

Preparation — preview

1. Wash the leeks in warm water and slice them into 1/2-inch rounds.
2. Remove the stem and core of the cauliflower.
3. Break it into florets and rinse them in 1 quart water mixed with 1 teaspoon white vinegar.
4. Rinse with clean water.
5. Melt the butter in a large pot over low heat and add the leeks; stir them well to coat them with butter.
6. Cook 2~3 minutes, still over low heat, without allowing them to color.
7. Add the flour all at once, stir well, and keep over low heat for 2 minutes, stirring constantly.
8. Turn off the heat and allow the roux to cool in the pot.
9. In another pot, bring 1 quart water and 1 tablespoon coarse salt to a boil. Add the cauliflower and boil for 1 minute.
10. Remove them from the water with a skimmer, put them in a colander, and rinse them under cold running water.
11. Allow to drain.
12. Set aside 1 small bunch and separate it into tiny florets.