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
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
