Cauliflower Dijon Recipe

A sumptuous twist for a favorite vegetable

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From "

True Grits

...Tall Tales and Recipes from the New South," published in cooperation with your Daily Inbox newsletter.



INGREDIENTS:
  • 2 medium heads cauliflower
  • 2 tablespoons butter or margarine
  • 3 tablespoons flour
  • 1 cup chicken broth
  • 1 cup half-and-half
  • 1/4 cup Dijon mustard
  • 2 teaspoons lemon juice
  • Freshly ground pepper to taste

    TO PREPARE:

    Cut the cauliflower into florets.  Steam in a saucepan for 12 minutes or until tender-crisp.

    Melt the butter in a saucepan.  Stir in the flour.  Cook for 1 minute, stirring constantly.  Add the chicken broth and half-and-half.  Bring to a boil, stirring constantly; reduce heat.  Simmer for 5 minutes, stirring occasionally.  Remove from heat.

    Whisk in the mustard, lemon juice and pepper.  Spoon over the warm cauliflower in a serving bowl.

    Note:  The sauce can be prepared in advance and reheated over low heat.

    SERVES: 8



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    Copyright 1994 The Junior League of Atlanta, Inc.  All rights reserved.  Visit The Junior League of Atlanta web site (http://www.jlatlanta.org/cookbooks/) to purchase copies of True Grits . . . Tall Tales and Recipes from the New South and other fine cookbooks, or call (404) 233-4767. 

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