Advertisement
Ingredients
1 large head cauliflower
Juice of ½ lemon
½ pound white onions, peeled
1 teaspoon dry mustard
1 tablespoon (or more) fresh grated horseradish
4 tablespoons butter
4 tablespoons flour
2 cups milk, or half and half
Salt, white pepper and lemon juice, as desired
8 links bockwurst (weisswurst: white Germain sausage)
Nutritional analysis per serving (8 servings)
17 grams carbs; 54 milligrams cholesterol; 266 calories; 6 grams monosaturated fat; 2 grams polyunsaturated fat; 10 grams saturated fat; 19 grams fat; 4 grams fiber; 574 milligrams sodium; 9 grams protein; 6 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Trim cauliflower and place in large pot. Add lemon juice and water to cover. Cover pot, bring to boil and simmer until just tender (test with skewer). Remove from heat and let stand in water until needed.
- Step 2
Cook onions in water to cover until tender. Drain (reserving water) and puree onions in blender with mustard and horseradish. Reserve.
- Step 3
Melt butter in saucepan, taking care not to burn. Add flour, whisking vigorously. Add milk slowly, whisking to make sure it is fully incorporated, to form white sauce. Stir in onion puree and season to taste with salt, pepper and lemon juice. Thin sauce as desired by adding reserved onion water.
- Step 4
Simmer bockwurst, uncovered, over very low heat 5 minutes. Drain, cool slightly and peel off casings. Cut each wurst into thirds crosswise.
- Step 5
Drain cauliflower, slice into large, thin pieces and place in deep, ovenproof dish. Add bockwurst and pour on sauce. Cover and heat through in slow (200 degree) oven.
Private Notes