Cooked caidiflower covered in a creamy, mustard-flavoured walnut sauce, Walnut Cauliflower may be served as a vegetable accompariiment to plain dishes or with sauteed potatoes and petits pois as vegetarian meal.
1 oz. butter
1 oz. flour
12 fl. oz. milk
6 fl. oz. single cream
1 egg, lightly beaten
2 fl. oz. cider vinegar
2 tablespoons soft brown sugar
2 tablespoons prepared French mustard distinctive taste. Serve for a family supper with petits pois.
4 oz. walnuts, coarsely chopped and toasted 1 medium-sized cauliflower, cooked and kept hot
In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, using a wooden spoon, stir in the flour to make a smooth paste. A little at a time, add the milk and cream, stirring constantly and being careful to avoid lumps. Add the egg, vinegar, sugar and mustard. Return the pan to low heat and cook, stirring constantly, for a further 2 to 3 minutes or until the sauce is thick and smooth. Do not allow the sauce to come to the boil or the egg will scramble. Stir in the walnuts and cook for a further 1 minute, stirring constantly.
Remove the pan from the heat. Place the cauliflower on a warmed serving dish and pour over the sauce. Serve at once.