Rigatoni With Cabbage Cream

Preparation:

Preparation: Clean the cauliflower and divide it into florets; boil it in plenty of salted water, drain it and keep the cooking water. Prepare the béchamel: melt the butter in a saucepan over very low heat and when it is melted sift the flour, being careful not to form lumps. Dilute with the previously heated milk and bring to the boil. Let the sauce thicken, add salt and pepper and add a lot of nutmeg. Meanwhile, blend the boiled cauliflower and, 5 minutes before the béchamel is finished cooking, add it to the sauce. Taste, adjust with salt. Cook the rigatoni in the cauliflower cooking water, drain them al dente and dress them with the cream of cabbage. Serve them right away. Don't add cheese.