Browsing through the Mennonite Treasury of Recipes I came across a recipe called Deviled Cauliflower, which intrigued me. Over he years we've had cauliflower with cheese sauce, or a mayo/vinegar dressing or just plain steamed. This sauce I was looking at called for butter, mustard and spices to which I decided to add a little flour and milk to make it creamier. It was very good. Call it by whatever name you wish.
- 1 head fresh cauliflower
- 1 tsp salt
- 1/4 cup butter
- 1 Tbsp flour
- 1/3 cup milk (or half milk half water)
- 2 tsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1/4 tsp salt
- 1/8 tsp pepper
- dash cayenne of chili powder
- Wash cauliflower and remove large outward leaves. Set leaves aside for garnish.
- Place whole head in a deep medium saucepan with 1 inch water and 1 tsp salt.
- Bring to boil and cook for 5 minutes uncovered. Cover and continue cooking on low for 10 - 12 minutes.
- Meanwhile, melt butter, blending in the flour and milk. Stir in mustard, (I like the grainy mustard),Worcestershire sauce and seasonings. Bring to boil, while stirring. Just before serving, if it is too thick, add a few Tbsp of the cauliflower water.
- Place cauliflower on serving platter with garnish and drizzle with sauce.