R Suzie’s Q

Cauliflower ala Inge

· 1                    Cauliflower, cut into florets

· 2 T                 Flour

· 2 T                 Butter

· 1                    Egg yolk

·                       Water to cover

· pinch              Salt

· 1 t                  Nutmeg, ground

· 2 T                 Lemon juice

Cover florets with water, pinch of salt and 1 tablespoon of lemon juice.  Cook until tender, about 15 minutes.  Drain florets, reserving liquid.  Melt butter in pot and add flour.  Cook just long enough to remove raw taste from flour (white roux).  Slowly mix reserved liquid back in (you will probably not need all the liquid), whisking, until desired consistency is reached.  In a serving bowl, place the egg yolk.  Whisk thickened liquid in.  Add nutmeg and season to taste with salt and remaining lemon juice.  Add cauliflower and serve.

Yield:  4 servings

This recipe originally came from Ingeborg Bochmann Taylor who grew up in Hofheim in Unterfranken, Deutschland.