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Multi-Color Cauliflower with Béchamel (Bill Yosses)
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- 10 oz red onions, quartered
- 2 oz extra virgin olive oil, divided
- 2 heads cauliflower, mixed (purple, Romanesco, orange, white), stalks, stems, leaves removed
- ½ tsp salt, to taste
- ½ tsp ground black pepper, to taste
- 30 oz water
- 6 oz Gruyère cheese, aged, in pieces
- 1 oz unsalted butter
- 1 oz extra virgin olive oil
- 2 oz all-purpose flour
- 24 oz whole milk
- 1 tsp salt
- 1 tsp white pepper
- fresh thyme, to garnish
- per 1 portion
- 1393 kJ / 333 kcal
- 12 g
- 20 g
- 24 g
- Saturated fat
- 9 g
- 4 g
- 680 mg
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