Wedding Wurst

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

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

head cauliflower, lemon, white onions, mustard, horseradish, butter, flour, milk, salt, sausage

Taken from cooking.nytimes.com/recipes/2452 (may not work)