Spinach and cauliflower with sesame béchamel sauce

A recipe from cooking-ez.com

For 4 people, you will need:

• 1 30 g sesame seeds
• 2 800 g cauliflower
• 3 1 litre whole milk
• 4 1 sprig thyme
• 5 1 garlic clove
• 6 1 shallot
• 7 20 g butter
• 8 600 g cooked spinach
• 9 200 g Bechamel sauce
• 10 salt
• 11 pepper
• Total weight: 2,685 grams

Times:

Preparation	Cooking	Start to finish
30 min.	26 min.	56 min.

Step by step recipe

1	Pour 30 g sesame seeds onto a baking sheet and roast in the oven at 150°C (300°F) for 15 minutes, then set aside. Note: You can also roast them for 5 minutes in a small frying pan over medium heat.
2	Prepare 800 g cauliflower, then slice it (a mandolin is ideal for this).
3	Pour the strips into a saucepan and cover with milk, add 1 sprig thyme, 1 garlic clove, and salt. Cook over low heat, uncovered, until the cauliflower is tender.
4	Drain (save the milk for another recipe), then remove and discard the thyme and garlic clove.
5	Prepare and chop 1 shallot.
6	In the just-rinsed cauliflower pan, melt over medium heat 20 g butter. Add the chopped shallot, salt and pepper, and cook without browning, stirring, for 1 minute.
7	Add 600 g cooked spinach...
8	... then the cauliflower and mix.
9	Finish with the roasted sesame and 200 g Bechamel sauce, mix again.
10	Check the seasoning, and it's ready.

Remarks

If you have time, use the milk from cooking the cauliflower in step 4 to make the béchamel sauce.
No time to roast the sesame? Too bad, just use it as it is, it won't taste as good, but it's acceptable.

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