Devilled Cauliflower Recipes

Steps:

• Cook cauliflower in pot of boiling water until crisp tender, about 5 minutes. Drain. Rinse under cold water. Drain well. Melt 3 T butter in heavy small saucepan over low heat. Add flour and stir 5 minutes. Gradually whisk in milk. Add bay leaf and nutmeg and bring to simmer, stirring often. Cover partially; cook until thick, stirring often, about 5 minutes. Stir in mustard and worcestershire. Season sauce with salt and pepper. Discare bay leaf. Tranfer sauce to large bowl. Add caulikflower to sauce and stir until well coated. (Can be made 1 day ahead. cover and chill) Preheat oven to 350 degrees. Place cauliflower mixture in 13 x 9 x 2 broiler proof baking dish. Sprinkle breadcrumbs over. Drizzle with butter. Bake until cauliflower is heated through and sauce bubbles at edges, about 45 minutes. Preheat broiler. Place dish under broiler; cook until bread crumbs are golden, about 2 minutes. Cool 5 minutes

Steps:

• Preheat the oven to 200C/Gas 6/fan oven 180C. In a large bowl, mix together the mustard, oil, Worcestershire sauce and garlic, then season with salt and freshly ground black pepper.
• Add the mushrooms to the mixture and toss well to coat them evenly. (You can do this ahead and let them marinate while you prepare the rest of the meal.) Place them stalk-side up in a roasting tin and sprinkle over the paprika. Bake for 8-10 minutes.
• Divide the salad leaves between four serving plates. Put two mushrooms on each plate and spoon over the juices. Serve straight away, with French or crusty bread.

Steps:

• Place cauliflower in a steamer basket over boiling water.
• Cover pan and steam 5-7 minutes or until just tender.
• Drain.
• Rinse under cold water.
• Drain well and transfer to a 9x13 inch baking dish.
• Combine 1-1/4 Tbs.
• melted butter with flour in a heavy saucepan over medium low heat. Whisk about 3 minutes, or until bubbly.
• Gradually whisk in milk.
• Add bay leaf and nutmeg and whisk often until mixture simmers.
• Cover partially and simmer 3-4 minutes, stirring often, until thickened.
• Remove from heat. Stir in mustard, Worcestershire and salt and pepper to taste. Discard bay leaf.
• Pour sauce over cauliflower and stir until well coated.
• (Can be prepared 1 day ahead. Cover and chill.)
• Preheat oven to 3500F.
• Sprinkle breadcrumbs over cauliflower.
• Drizzle with remaining butter.
• Bake 35-40 minutes, until cauliflower is heated through, sauce bubbles at edges and breadcrumbs are golden.