Deviled Cauliflower

1 lb. cauliflower florets, trimmed, cut into florets
2 tbsp. unsalted butter, melted
1-1/4 tbsp. all-purpose flour
1/2 cup plus 3 tbsp. skim milk
1/2 bay leaf
1 dash ground nutmeg
2-1/2 tsp. dijon mustard
1/2 tsp. Worcestershire sauce
1/4 cup plus 1 tbsp. breadcrumbs

Directions:

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 9x13-inch baking dish. Combine 1-1/4 tbsp. 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 350°F. 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.

User Reviews:

I was just wondering if you could subsitute frozen cauliflower thawed.
If anyone knows write me: ugother@hotmail.com

Submitted by DONNA on December 05, 2000

This is one of my favorite ways to eat cauliflower...

Submitted by Ryan Snyder on November 02, 1999

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