Cauliflower Head with Egg Sauce
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INGREDIENTS 1 large head of cauliflower 1 teaspoon salt Cold water to cover Clean and trim cauliflower head and let stand in cold salted water, head down, for 30 minutes. Rinse cauliflower head in clear water and place in a large, heavy saucepan. Add 1 teaspoon salt and enough water to cover the heat. Bring water to a boil and cook cauliflower for 20 to 30 minutes until tender. Drain and place head in an attractive preheated serving dish. Pour Egg Sauce over the cauliflower before serving. EGG SAUCE 2 tablespoons unsalted butter 2 tablespoons all-purpose flour 1/2 teaspoon salt 1 cup half-and-half, or light cream 2 hard-cooked eggs, finely chopped 2 to 3 sprigs fresh parsley, minced Juice of 1 small lemon Melt butter in the top of a double boiler. Stir in flour and salt with a wooden spoon and keep mixture warm over hot but not boiling water. Slowly blend in half-and-half or cream and continue stirring until sauce is creamy and smooth. Add chopped eggs, parsley, and lemon juice. Blend well before pouring over cauliflower head.