One of the oldest vegetables known to man, cauliflower is the artistocrat of the cabbage family. You\u00e2\u20ac\u2122ll see why when you serve it with this zingy sauce.<\/p>\n
<\/p>\n
2-pound head cauliflower<\/p>\n
2 tablespoons butter or margarine<\/p>\n
2 tablespoons flour<\/p>\n
1\/2 teaspoon salt<\/p>\n
Dash pepper<\/p>\n
1 1\/4 cups milk<\/p>\n
1 tablespoon prepared mustard<\/p>\n
1 teaspoon horseradish<\/p>\n
1 teaspoon worcestershire sauce<\/p>\n
1 tablespoon snipped parsley<\/p>\n
<\/p>\n
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.<\/p>\n","protected":false},"excerpt":{"rendered":"
One of the oldest vegetables known to man, cauliflower is the artistocrat of the cabbage family. You\u00e2\u20ac\u2122ll 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…<\/p>\n