Top Review by IngridH
This was really good! I loved the flavors that the mustard and Worcestershire bring, it's not just a plain bechemel sauce... it has a lot of flavor. I did skip the blanching of the cauliflower- I just microwaved it for about a minute before putting it in the baking dish, (I don't like mushy vegetables), so it would retain the crisp texture. A great new way treat an old friend, thanks for posting!
- 1 lb cauliflower floret, trimmed, cut into florets
- 2 tablespoons unsalted butter, melted
- 1 1⁄4 tablespoons all-purpose flour
- 3⁄4 cup skim milk
- 1⁄2 bay leaf
- 1 dash nutmeg, ground
- 2 1⁄2 teaspoons Dijon mustard
- 1⁄2 teaspoon Worcestershire sauce
- 1⁄3 cup breadcrumbs
Directions See How It's Made
- Place cauliflower in a steamer basket over boiling water.
- Cover pan and steam 5-7 minutes or until just tender.
- Rinse under cold water.
- Drain well and transfer to a 9x13 inch baking dish.
- Combine 1-1/4 Tbs.
- 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 3500F.
- 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.