Post by carnation037 on Nov 24, 2002 23:39:20 GMT -6
Creamed Cauliflower
1 nice head of cauliflower, washed, florets cut off in medium pieces
2 tbsp. butter
2 - 3 tbsp. flour
2 - 6 tbsp. milk
nutmeg to taste, if desired
Place the florets in a pan with about 1/2" water.
Cover and steam until the florets are almost to the tenderness you desire.
Add the butter now so it melts.
After the butter has melted, sprinkle with the flour and stir so the flour is well blended with the butter.
Add the milk a little at a time, until you have the thickness you desire.
Sprinkle with a little nutmeg and let it simmer a little longer so the sauce thickens a bit.