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Parve
Easy
50 Minutes
Diets 
Finally — the side dish you’ve been waiting for: vegetable, low carb, low fat, and high taste. What more could you possibly ask for? A real palate pleaser! Thanks, Rachel K.
Serves 8 (more if this is not your only side dish)
1 medium head fresh, bug-free cauliflower cut into florets, or approximately 1 and 1/2 pounds (675 grams) Beleaf Frozen Cauliflower Florets
1 onion, diced
1–2 tablespoons oil
3–4 tablespoons Glicks Flour
2 cups water
salt, to taste
pepper, to taste
1 and 1/2 tablespoons Gefen Mustard
1 egg yolk
Steam fresh cauliflower until crisp and slightly tender. Don’t overdo it. Alternately, defrost frozen cauliflower. Set aside.
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius). In a small saucepan, sauté onion until golden. Add flour and mix together. Slowly add water and bring to a boil.
Lower flame and add salt and pepper (be generous with the seasoning, as cauliflower is bland on its own), mustard, and egg yolk. (Add a little hot liquid to egg yolk first to temper it and then add to pot.) Whisk all ingredients together and cook for a few minutes until thick and creamy.
Pour over cauliflower pieces to coat evenly. Place in a large pan and bake uncovered for 15–20 minutes until slightly browned. You might want to baste sauce over vegetables during baking. Serve hot.
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