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Cauliflower in lemon sauce
Preparation time: 30 minutes
1 small head of cauliflower (1 pound), separated into florets
Place cauliflower in a 3-quart pan. Add water, salt, and pepper. Cover, bring to a boil over high heat, reduce heat to medium, and cook until cauliflower is tender when pierced with a fork (approximately 10 minutes). Remove pan from heat and transfer cauliflower to a serving dish, reserving cooking liquid. Measure out 2 1/2 cups cooking liquid and return to the pan (add hot water if needed to make 2 1/2 cups).
In a small bowl, whisk together lemon juice and egg substitute. Whisk in 1 tablespoon of the cooking liquid, mixing well. Repeat 3 more times. Pour egg mixture into the pan with the remaining cooking liquid. Whisk well. Return to medium heat and cook until sauce bubbles and thickens slightly; whisk constantly to prevent scorching. Pour sauce over cauliflower and serve.
Yield: 6 cups cauliflower and 3 cups sauce
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