Prepare the broccoli or cauliflower by cutting it into florets and washing them thoroughly.

Finely chop the onion.

Heat olive oil in a pan and sauté the chopped onion until softened.

Add the broccoli or cauliflower florets to the pan and fry briefly.

Cover the pan and simmer until the vegetables are tender.

Remove 5-6 whole florets and set aside.

Use a hand blender to blend the remaining vegetables in the pan until smooth.

Add milk and flour to the blended mixture. Cook for a few minutes, stirring constantly, until slightly thickened.

Cut the Roquefort cheese into small pieces and stir into the sauce. Continue cooking until the cheese is melted and the sauce is smooth.

Season with nutmeg and black pepper.

Add the reserved whole florets back into the sauce.

Serve the sauce hot with pasta. Sprinkle with extra Roquefort cheese and fresh wild garlic.