Discard cauliflower leaves. Wash in cold running
water. Carefully cut out with a sharp knife the florets at the
base of the stems. Place in a saucepan large enough to contain
the florets.
Boil in enough
water with half teaspoon salt, to cover cauliflower florets until
tender, but not soft.
Remove from pan,
strain and place in deep serving dish. Allow to cool.
Melt butter in a
sauce pan and add flour. Mix well and cook for 1 minute. Remove
from heat.
Add milk
gradually to the flour and butter mix.
Blend gradually. Bring back to boil stirring constantly.
Simmer for 2-3
minutes. Keep stirring to blend the flour and butter well.
Beat egg yolks in
a bowl. Beat in a few tablespoons of hot sauce. Blend well
together. Use a blender or a wire whisk to obtain a homogenous
mix. Return to
remaining sauce. Whisk together again and simmer until the sauce
thickens to your preference. If you get lumpy bits, use a
blender or a stick blender to blend the sauce to a homogenous
mix. Season with salt and pepper to taste.
Pour over cauliflower
florets. Sprinkle with chopped parsley.
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