3/4 c. water
1 medium head cauliflower

SAUCE:

3 tbsp. unsalted butter
3 tbsp. all-purpose flour
1 c. half & half
1/2 c. water
1/2 tsp. instant chicken bouillon
1/2 tsp. cracked pepper
2 tbsp. dijon mustard
2 tsp. white wine vinegar
1/3 c. coarsely chopped, salted pistachios, toasted

In 3 quart saucepan, bring 3/4 cup water to a full boil. Add whole cauliflower. Cover; cook over medium heat until cauliflower is fork tender (20 to 25 minutes). Drain. Meanwhile, in 2 quart saucepan, melt butter over medium heat. Stir in flour until smooth and bubbly (1 minute). Add half & half, water, and bouillon. Cook over medium heat, stirring constantly, until mixture comes to a full boil (3 to 5 minutes). Reduce heat to low. Continue cooking, stirring occasionally until mixture thickens (4 to 5 minutes). Remove from heat. Using wire whisk, stir in pepper, mustard, and vinegar until smooth. Pour sauce over cauliflower. Sprinkle with pistachios. Cut into wedges. Yield: 8 servings.

1/3 cup coarsely chopped salted cashews can be substituted for 1/3 cup pistachios.