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INGREDIENTS

• 1 large cauliflower, cut into large florets
• ½ cup butter
• 1 cup heavy cream
• 3 egg yolks, beaten
• ¼ teaspoon grated nutmeg, salt
• 2 eggs, hard boiled and quartered
• Croutons

DIRECTIONS

1. Cook the cauliflower in a large pot of boiling salted water for 6 to 7 minutes, until tender. Drain.
2. In a medium saucepan – melt the butter over low heat. Stir in heavy cream. Add egg yolks, salt, nutmeg stirring constantly until the sauce thickens. Remove from heat.
3. Arrange cauliflower florets in a serving plate. Spread the sauce evenly on top. Garnish with quartered boiled eggs, croutons and parsley.

Romama’s Note: Serve the Cauliflower a la Crème warm or at room temperature.

Romama’s 2^nd Note: You can add ½ cup grated parmesan in the white sauce before removing from heat. Just taste before seasoning with salt.

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