Cauliflower and Brussels Sprouts with Mustard Sauce

Preheat oven to 375 degrees F. Place hazelnuts in 15 1/2" by 10 1/2" jelly-roll pan or large roasting pan. Bake 15 to 20 minutes until toasted. Wrap hot hazelnuts in clean cloth towel. With hands, roll hazelnuts back and forth to remove skins. Coarsely chop hazelnuts. Remove leaves and core from cauliflower. Cut cauliflower into 1 1/2-inch pieces. In 5-quart saucepot over high heat, in 1 inch boiling water, heat cauliflower to boiling. Reduce heat to low; cover and simmer cauliflower 10 minutes or until tender, stirring occasionally. Drain cauliflower; keep warm in saucepot. Prepare Brussels sprouts as labels direct but prepare both packages together. Drain Brussels sprouts; keep warm. While vegetables are cooking, in 1-quart saucepan over low heat, melt margarine or butter. Stir in flour until blended; cook 1 minute. Gradually stir in milk, mustard, and chicken bouillon; cook, stirring constantly, until mixture boils and thickens. Spoon cauliflower and Brussels sprouts onto warm platter; top with mustard sauce and sprinkle with hazelnuts. Toss before serving.