Blumenkohl mit Senfsasse

BLUMENKOHL MIT SENFSASSE

Cauliflower with Mustard Sauce

As I have said before, I love the flavor of mustard, so when I needed a side dish to pair with my Wiener Schnitzel, this seemed like a great choice.

Blumenkohl mit Senfsasse/Cauliflower with Mustard Sauce

1 head cauliflower

1 C heavy cream, divided

¼ C sugar

2 tbsp dry mustard

2 tsp cornstarch

½ tsp salt

1 egg yolk

¼ C cider vinegar

Clean cauliflower and break into bite-sized pieces. Rinse, then cook for 20 to 30 minutes or until tender.

Scald ¾ C cream. Mix dry ingredients in a small saucepan. Add remaining ¼ C cream to dry ingredients while stirring. Gradually add scalded cream, stirring constantly. Bring mixture to a boil, stirring constantly, and cook for 3 minutes. Lower heat and cover, cook for another 10 to 12 minutes. Temper beaten egg yolk with 3 tbsp of the cream mixture, then blend back into saucepan. Cook for 3 to 5 minutes until relatively thick. Add vinegar while stirring.

Drain cauliflower and mix into mustard sauce.

We really liked this. The sauce was pleasantly sweet with a good mustard flavor and a nice tang from the vinegar. As an added bonus, this side dish looked very pretty. I would definitely make this again, and it paired very well with the veal.

Have a question or a request? Put it in the comments below and I’ll be sure to respond. Fröhe essen!