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Cauliflower Polonaise

1 head cauliflower 11/2 teaspoons mustard 11/4 teaspoons salt 1 teaspoon powdered sugar 1/2 teaspoon paprika Yolks of 3 eggs 1/4 cup olive oil 1/2 cup vinegar 2 tablespoons melted butter 1 teaspoon chopped parsley Cook the cauliflower as usual; when done break into flowerets and cover with a sauce made from the other ingredients. Mix the dry ingredients; add the beaten eggs, then the oil and vinegar. Cook over hot water until the mixture thickens; remove from fire and add the butter and parsley.