Cauliflower in Stufato

Ingredients

• 1 medium head Cauliflower (Outer leaves removed, cut into florets)
• 6 cups Water (For boiling cauliflower)
• 1 tsp Salt (For boiling cauliflower)
• 2 tbsp Butter (For toast and sauce)
• 4 slices Toast (Buttered)
• 1 tbsp All-purpose flour (For sauce)
• 1 cup Vegetable stock (For sauce)
• 4 oz Mushrooms (Finely chopped)
• 2 Eggs (Yolks only, well beaten)
• 0.25 tsp Salt (To taste, for sauce)
• 0.25 tsp Black pepper (Freshly ground, to taste, for sauce)
• 0.125 tsp Grated nutmeg (For sauce)
• 1 tbsp Lemon juice (From one lemon, for sauce)

Instructions

1. 1Remove the outer leaves from the cauliflower and cut it into florets. Wash the florets well with cold water.
2. 2Bring a pot of salted water to a boil. Add the cauliflower florets and cook for 20-30 minutes, or until they are quite tender but not mushy. Drain the cauliflower well.
3. 3Butter the toast slices.
4. 4Melt the remaining butter in a frying pan over medium heat. Add the flour and stir well until it forms a smooth paste (a roux). Gradually whisk in the vegetable stock, stirring constantly to prevent lumps. Bring the sauce to a boil, then reduce the heat and simmer for 5 minutes, stirring occasionally. Add the chopped mushrooms and cook for another 5 minutes, or until they are softened.
5. 5Remove the frying pan from the heat. In a small bowl, whisk the egg yolks well. Gradually whisk the beaten egg yolks into the sauce, stirring constantly to prevent them from curdling. Season with salt, pepper, and grated nutmeg. Stir in the lemon juice.
6. 6Place the buttered toast on a serving platter. Arrange the cooked cauliflower florets on top of the toast. Pour the sauce over and around the cauliflower. Serve immediately.