• 2 medium heads cauliflower
  • 2 tablespoons butter or margarine
  • 1 cup chicken broth (100% fat free)
  • 1 cup heavy cream
  • 1/4 cup Dijon mustard
  • 2 teaspoons lemon juice
  • Freshly ground pepper to taste



* Cut the cauliflower into florets. Steam in a saucepan for 12 minutes or until tender-crisp.

* Melt the butter in a saucepan. Cook for 1 minute, stirring constantly. Add the chicken broth and heavy cream. Bring to a boil, stirring constantly; reduce heat. Simmer for 5 minutes, stirring occasionally. Remove from heat.

* Whisk in the mustard, lemon juice and pepper. Spoon over the warm cauliflower in a serving bowl.

* Note: The sauce can be prepared in advance and reheated over low heat

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Submitted 6/13/05.
Source: internet
Submitted By: Meryl
Cauliflower Dijon