Deviled Cauliflower

Time

Yield

4 servings

Ingredients

Ingredients

1 lb. cauliflower florets, trimmed, cut into florets
2 tbsp. unsalted butter, melted
1-1/4 tbsp. all-purpose flour
1/2 cup skim milk
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 1 plus tbsp. breadcrumbs

Instructions

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.

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2 Recipe Reviews

DONNA

DONNA reviewed Deviled Cauliflower on May 16, 2001

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

ryansnyder

ryansnyder reviewed Deviled Cauliflower on December 23, 2000

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