Creamy Cauliflower Bake
Farmer's Market Cookbook
Creamy Cauliflower Bake
Farmer's Market Cookbook
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1 head cauliflower (about 1 1/2 pounds) 1 small onion, chopped (1/3 cup) 2 tablespoons margarine or butter 2 tablespoons all purpose flour 1/4 teaspoon salt 1/8 to 1/4 teaspoon pepper dash ground red pepper 1 cup half and half, light cream, or milk 1/2 cup shredded cheddar or American cheese (2 ounces) 1/4 cup slivered almonds 2 tablespoons snipped parsley Directions: Wash cauliflower and remove leaves and woody stem. Break into flowerets. You should have about 4 cups. In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain. In the same saucepan cook onion in margarine or butter till onion is tender but not brown. Stir in the flour, salt, pepper, and ground red pepper. Add half and half, light cream or milk all at once. Cook and stir over medium heat till thickened and bubbly. Add cheese, stirring till cheese melts. Stir in cooked cauliflower. Transfer mixture to a 1 quart casserole. Sprinkle with almonds. Bake in a 350°F oven about 15 minutes or till heated through. Sprinkle the top with the snipped parsley. Serves 4.
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