This recipe is from the late, great Linda McCartney.

Ingredients:

3/4 pound cauliflower, cut into florets

4 tablespoons (1/2 stick) butter, margarine or soy margarine

1/2 cup all purpose flour

3 tablespoons dijon mustard

2 1/2 cups dairy or soy milk

kosher salt & pepper

• Steam or boil cauliflower until tender, about 5 minutes
• Meanwhile, melt butter or margarine in a small sauce pan, add the flour and combine
• Cook gently for 1 minute, stirring
• Add mustard and stir until mixed thorough, then gradually pour in the milk, whisking contiuously until it thickens and forms a smooth sauce.
• Bring to a boil and simmer gently for 4-5 minutes
• Place cauliflower in a medium oven proof dish, pour the sauce over the top, place the dish under preheated broiler for 5 minutes until the top turns lightly golden

Vegan version: use soy milk and soy margarine