8 servings

2 medium heads cauliflower

Crème Dijon:
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup chicken broth
1 cup half and half
1/4 cup Dijon mustard
2 teaspoons fresh lemon juice
freshly ground black pepper to taste

Break cauliflower into flowerets. Steam until tender; drain.

In a medium saucepan, melt butter and sir in flour. Cook, stirring for 1 minute. Add chicken broth and half and half. Heat to boiling, stirring constantly. Lower heat and simmer for 5 minutes, stirring occasionally. Remove from heat and whisk in mustard, lemon juice, and pepper. Pour oven warm cauliflower in serving dish.

From Betty Crocker New Choices Cookbook