One of the oldest vegetables known to man, cauliflower is the artistocrat of the cabbage family. You’ll see why when you serve it with this zingy sauce.

 

2-pound head cauliflower

2 tablespoons butter or margarine

2 tablespoons flour

1/2 teaspoon salt

Dash pepper

1 1/4 cups milk

1 tablespoon prepared mustard

1 teaspoon horseradish

1 teaspoon worcestershire sauce

1 tablespoon snipped parsley

 

Remove leaves and stalk from cauliflower. Cook, covered, in large amount of boiling salted water 15 to 20 minutes or till tender; drain. Melt butter, blend in flour and seasonings. Add milk all at once and cook, stirring constantly, till thickened. Stir in mustard, horseradish, worcestershire sauce, and parsley. Serve sauce over cauliflower.