Making & Using Mustards by Claire Hopley

Author:Claire Hopley
Language: eng
Format: epub
Publisher: Storey Publishing, LLC
Published: 1991-03-25T16:00:00+00:00

CAULIFLOWER IN CHEESE AND MUSTARD SAUCE

1 large cauliflower

1 cup warm milk

1½ tablespoons butter

2 tablespoons flour

1 tablespoon mustard powder

1 cup grated or sharp cheddar cheese

pinch cayenne

salt to taste

2–3 tablespoons breadcrumbs

Preheat oven to 350°F. Trim any hard bits of stalk and dark or dis-colored leaves from the cauliflower. Cut it into 6 or 8 wedges, depending on its size. Drop these into a large pan of boiling water and simmer for 8 minutes. Drain, reserving 1 cup of the cooking liquid. Place the cauliflower in a greased casserole.

In a saucepan melt the butter. Turn off the heat, stir in the flour and mustard. Return the pan to a low heat and continue stirring, gradually add in the warm milk. When it is blended, add the reserve cooking liquid and increase the heat. Continue stirring until the mixture boils and the sauce thickens. Stir in the grated cheese and the cayenne. Cook gently, stirring, as necessary to prevent the mixture from sticking, for 5 minutes. Taste and add salt if necessary.

Pour the sauce over the cauliflower. Sprinkle with breadcrumbs and bake for 20 minutes. This can be served as a vegetarian main dish. It is also good with roast meat.

SERVES 4 AS A MAIN DISH, 6–8 AS A SIDE DISH.

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