This recipe was clipped from an old magazine and found in a large collection, date unknown. I’ve typed it below along with a scanned copy.
Cauliflower with Zippy Sauce
(Makes 6 to 8 servings)
One of the oldest vegetables known to man, cauliflower is the artistocrat of the cabbage family. You’ll see why when you serve it with this zingy sauce.
2-pound head cauliflower
2 tablespoons butter or margarine
2 tablespoons flour
1/2 teaspoon salt
Dash pepper
1 1/4 cups milk
1 tablespoon prepared mustard
1 teaspoon horseradish
1 teaspoon worcestershire sauce
1 tablespoon snipped parsley
Remove leaves and stalk from cauliflower. Cook, covered, in large amount of boiling salted water 15 to 20 minutes or till tender; drain. Melt butter, blend in flour and seasonings. Add milk all at once and cook, stirring constantly, till thickened. Stir in mustard, horseradish, worcestershire sauce, and parsley. Serve sauce over cauliflower.