| 8 servings
2
medium heads cauliflower
Crème Dijon:
2 tablespoons butter
3 tablespoons all-purpose
flour
1 cup chicken broth
1 cup half and half
¼ cup Dijon mustard
2 teaspoons fresh lemon
juice
freshly ground black
pepper to taste
Break cauliflower into
flowerets.
Steam until tender;
drain.
In a medium saucepan,
melt butter and sir in flour. Cook stirring for 1
minute. Add chicken broth and half and half. Heat to
boiling, stirring constantly. Lower heat and simmer for
5 minutes, stirring occasionally. Remove from heat and
whisk in mustard, lemon juice and pepper. Pour oven warm
cauliflower in serving dish.
From Betty
Crocker New Choices Cookbook |
