I’ve gotten into a cauliflower jag lately. Maybe it’ the coronavirus. Maybe I’ve just been lucky and found fresh cauliflower at the market. Whatever. It has enhanced my love for this venerable vegetable. When I was a kid I didn’t like it that much. But once I became an adult, a transformation happened. I discovered the wonderful ways that cauliflower can be prepared; and I don’t mean just boiling or steaming. You can make some really scrumptious dishes—like Walnut Cauliflower. That’s right, walnuts. Very healthy in the time of Covid-19. Not to mention, delicious. You can serve it, with its creamy mustard-flavored walnut sauce, as an accompaniment or as a meal in itself. It’ll hit the spot.
2 tablespoons butter
¼ cup flour
1½ cups milk
¾ cup light or heavy cream
1 egg, lightly beaten
¼ cup cider vinegar
2 tablespoons brown sugar
2 tablespoons Dijon mustard
2/3 cup walnuts, coarsely chopped and toasted
1 medium-sized cauliflower, cooked until tender and kept hot
1. In a medium-sized saucepan, melt the butter over moderate heat. Remove the pan from the heat and, with a wooden spoon, stir in the flour to make a smooth paste.
2. 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.
3. Return the pan to low heat and cook, stirring constantly, for 2-3 minutes or until the sauce is thick and smooth. Do not allow the sauce to come to a boil or the egg will scramble. Stir in the walnuts and cook for 1 more minute, stirring constantly.
4. Remove the pan from heat. Place cauliflower in a serving dish and pour the sauce over. Serve at once.
Yield: 4-6 servings.