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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 4 |
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When my mother (who was actually my paternal grand-mother) passed away in the 80's I found a few books of hers that none of my siblings wanted and to my delight I found a number of loose pages in an old gardening book of her recipes that I remember as a child. Here's one of them. Ingredients:
1 head cauliflower |
3 hard-boiled eggs, sliced |
4 ounces sharp cheddar cheese, grated |
1/2 pint white sauce (bechamel) |
1/2 cup white breadcrumb (stale bread is best, to cover) |
1 teaspoon paprika |
Directions:
1. Cook the cauliflower in boiling salted water until just tender. Divide into small florets after draining.
2. Put a layer of florets in the bottom of a deep oven proof dish, then a layer of the sliced egg, cheese and white sauce.
3. Repeat until all the cauliflower is used.
4. Cover with a final layer of breadcrumbs, sprinkle with the paprika and bake in a preheated 350 degree oven for 25-30 minutes.
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