|500 g||cauliflower, cut into florets||1 lb|
|125 ml||walnuts, chopped||1/2 cup|
|30 ml||butter||2 tbsp|
|50 ml||all purpose flour||1/4 cup|
|300 ml||milk||1 1/4 cup|
|1||egg, lightly beaten||1|
|50 ml||cider vinegar||1/4 cup|
|30 ml||brown sugar||2 tbsp|
|30 ml||dijon mustard||2 tbsp|
|Cook cauliflower until tender crisp. Transfer to serving bowl and keep warm.
Place walnuts in shallow pie plate. Toast in preheated 350 F (180 C) oven for 5 to 6 minutes or until walnuts are lightly browned. Remove from oven and set aside.
Melt butter in heavy saucepan over medium heat. Stir in flour and mix until smooth. Slowly whisk in milk. Stir in egg, vinegar, sugar and mustard. Cook over low heat, stirring constantly 2 to 3 minutes until sauce is thickened. Do no boil. Stir in walnuts and remove from heat. Pour sauce over cauliflower.