Recipe by Sharon123
Marigolds are such bright and cheerful flowers, and as well as being good to look at they can also be good to eat. They have a subtle spicy flavour which can transform this dish into something special. This came from the book" Flowers as Food".
Top Review by Rita~
I used 1/2 cup cheese. Wish I use more. I needed to add 1 cup water to the roux. It was just to thick to keep cooking for 10 minutes. I tossed the cauliflower into the sauce to distribute evenly. I had to put this covered dish into the oven to be reheated because dinner was put on hold, And we liked the results of this much better. If I planned this better I would have topped it with extra shredded cheese then put into the oven. I use 3 heads of marigolds, the petals kept their color even through baking. Thanks Sharon for an interesting way to use garden flowers.
- 1 medium cauliflower
- 1⁄4 cup butter
- 1⁄2 cup white flour
- 1⁄3 cup grated cheddar cheese (I like sharp)
- 1 1⁄4 cups milk
- 6 heads calendula flowers
- salt and pepper
Directions See How It's Made
- Break up the cauliflower into large florets.
- Steam 10 to 15 minutes, until cooked but not too soft.
- In a saucepan, melt butter.
- Add flour until a roux is formed (soft paste).
- Slowly add milk, whisking to keep smooth.
- Turn down the heat to low and simmer for about 5-10 minutes to thicken sauce.
- Stir in grated cheese, not allowing to boil.
- Remove from heat, and add in the marigold petals.
- Stir carefully.
- Place the cauliflower into a serving dish and pour the sauce over the top.
- Serves 4.