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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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I have not tried this recipe. I got this recipe from Better Homes And Gardens Farmer's Market Cookbook. Ingredients:
1 head cauliflower (about 1 1/2 pounds) |
1 small onion, chopped (1/3 cup) |
2 tablespoons margarine or 2 tablespoons butter |
2 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/8-1/4 teaspoon pepper |
1 dash ground red pepper |
1 cup half-and-half or 1 cup light cream or 1 cup milk |
1/2 cup shredded cheddar cheese (2 ounces) or 1/2 cup american cheese (2 ounces) |
1/4 cup slivered almonds |
2 tablespoons snipped parsley |
Directions:
1. Wash cauliflower and remove leaves and woody stem. Break into flowerets. (You should have about 4 cups).
2. In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain.
3. In the same saucepan cook onion in margarine till onion is tender but not brown. Stir in flour, salt, pepper, and ground red pepper. Add half and half, 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.
4. Bake in a 350 oven about 15 minutes or till heated through. Sprinkle the top with the snipped parsley.
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