Cauliflower With Carrot Cheese Sauce

• 4 cups cauliflower florets
• 3 carrots, peeled and sliced into 1/2-inch rounds (yield 1 1/2 cups)
• 1/2 cup evaporated skim milk
• 1/4 cup water
• 1 teaspoon Dijon mustard
• 1/2 teaspoon Worcestershire sauce
• 1 tablespoon freshly squeezed lemon juice
• 1/4 teaspoon salt
• Pinch cayenne
• Pinch cumin
• 1/4 cup freshly grated Parmesan cheese
• Dusting of smoked paprika

1. Steam cauliflower 18 minutes or until tender but not mushy. Set aside.
2. Step
3. Cook the carrots in the evaporated milk and water, covered, in a medium saucepan, 10-15 minutes or until very soft. Place the carrots and cooking liquid, mustard, Worcestershire sauce, and lemon juice in a blender, and whiz for 2-3 minutes or until smooth and glossy. Add the salt, cayenne, and cumin, and whiz to mix.
4. Step
5. Place the cauliflower in a small baking dish. Spoon the carrot sauce over the cauliflower and scatter the Parmesan cheese over the top. Brown under a preheated broiler 4 inches from heat and serve, garnished with a dusting of smoked paprika.

cauliflower florets, carrots, milk, water, mustard, worcestershire sauce, freshly squeezed lemon juice, salt, cayenne, cumin, freshly grated parmesan cheese, dusting of smoked paprika

Taken from www.epicurious.com/recipes/member/views/cauliflower-with-carrot-cheese-sauce-50142195 (may not work)