Wedding Wurst

Ingredients

• 1large head cauliflower
• Juice of 1/2 lemon
• ½pound white onions, peeled
• 1teaspoon dry mustard
• 1tablespoon (or more) fresh grated horseradish
• 4tablespoons butter
• 4tablespoons flour
• 2cups milk, or half and half
• Salt, white pepper and lemon juice, as desired
• 8links bockwurst (weisswurst: white Germain sausage)

• Nutritional Information

  • Nutritional analysis per serving (8 servings)

    339 calories; 25 grams fat; 10 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 3 grams polyunsaturated fat; 15 grams carbohydrates; 2 grams dietary fiber; 7 grams sugars; 15 grams protein; 68 milligrams cholesterol; 570 milligrams sodium

  Note: Nutrient information is not available for all ingredients. Amount is based on available data.

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8 servings

Preparation

1. Trim cauliflower and place in large pot. Add lemon juice and water to cover. Cover pot, bring to boil and simmer until just tender (test with skewer). Remove from heat and let stand in water until needed.
2. Cook onions in water to cover until tender. Drain (reserving water) and puree onions in blender with mustard and horseradish. Reserve.
3. Melt butter in saucepan, taking care not to burn. Add flour, whisking vigorously. Add milk slowly, whisking to make sure it is fully incorporated, to form white sauce. Stir in onion puree and season to taste with salt, pepper and lemon juice. Thin sauce as desired by adding reserved onion water.
4. Simmer bockwurst, uncovered, over very low heat 5 minutes. Drain, cool slightly and peel off casings. Cut each wurst into thirds crosswise.
5. Drain cauliflower, slice into large, thin pieces and place in deep, ovenproof dish. Add bockwurst and pour on sauce. Cover and heat through in slow (200 degree) oven.

45 minutes