Recipe Archives->Vegetables->Deviled Cauliflower

Deviled Cauliflower

1 lb. cauliflower florets, trimmed, cut into florets
2 Tbs. unsalted butter, melted
1-1/4 Tbs. all purpose flour
1/2 cup plus 3 Tbs. skim milk
1/2 bay leaf
dash of ground nutmeg
2-1/2 tsp. Dijon mustard
1/2 tsp. Worcestershire sauce
1/4 cup plus 1 Tbs. breadcrumbs

Place cauliflower in a steamer basket over boiling water. Cover
pan and steam 5-7 minutes or until just tender. Drain. Rinse under
cold water. Drain well and transfer to a 9x13 inch baking dish.
Combine 1-1/4 Tbs. melted butter with flour in a heavy saucepan
over medium low heat. Whisk about 3 minutes, or until bubbly.
Gradually whisk in milk. Add bay leaf and nutmeg and whisk often
until mixture simmers. Cover partially and simmer 3-4 minutes,
stirring often, until thickened. Remove from heat. Stir in mustard,
Worcestershire and salt and pepper to taste. Discard bay leaf. Pour
sauce over cauliflower and stir until well coated.

Preheat oven to 350F. Sprinkle breadcrumbs over cauliflower. Drizzle
with remaining butter. Bake 35-40 minutes, until cauliflower is
heated through, sauce bubbles at edges and breadcrumbs are golden.
Makes 4 servings.

Printable version: deviled-cauliflower.txt.