Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cauliflower florets; trimmed, cut into florets |
| 2 tablespoons | Unsalted butter; melted |
| 1¼ tablespoon | All purpose flour |
| ½ cup | Plus 3 Tbs. skim milk |
| ½ | Bay leaf |
| 1 dash | Ground nutmeg |
| 2½ teaspoon | Dijon mustard |
| ½ teaspoon | Worcestershire sauce |
| ¼ cup | Plus 1 Tbs. breadcrumbs |
Prep: 10 min, Cook: 1:00.
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 9=D713 inch baking dish. Combine 1-¼ 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. (Can be prepared 1 day ahead. Cover and chill.) Preheat oven to 350øF. 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.
Posted to recipelu-digest by molony <molony@...> on Feb 06, 1998