2 1/4 lb. cauliflower
2 c. water
1 tbsp. flour
2 egg whites
1/8 tsp. nutmeg
2 c. milk
3 tbsp. butter
1/2 c. whipping cream
1/2 tsp. salt
2 tbsp. chopped chives

Trim green leaves and stem from cauliflower and score deep cross in core. Combine milk and water in saucepan and bring to a boil. Place cauliflower head up in mixture. Cover and cook for 20-25 minutes or until tender. Drain cauliflower and reserve 1 cup of liquid. Divide cauliflower into flowerets and keep warm.

Melt butter in saucepan. Add flour and saute until golden, stirring constantly. Gradually stir in reserved cooking liquid and simmer sauce gently for 10 minutes, stirring constantly.

Whisk whipping cream, eggs, salt and nutmeg together. Stir 2 tablespoons of hot sauce into chipping cream mixture. Add cauliflower florets to sauce and heat through, without boiling. To serve sprinkle cauliflower with chopped chives. 255 calories per serving.