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


  • 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


    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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