2 medium heads cauliflower
butter or margarine
3 tablespoons flour
1 cup chicken broth
1 cup half-and-half
1/4 cup Dijon
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
· 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.