Cauliflower with a marvelous easy microwave cheese sauce, topped with crunchy breadcrumb mixture and baked until bubbling hot. Serves 6

1 large Cauliflower 1 large
Salt to taste
2 tbsp Butter 30 mL
2 tbsp Flour 30 mL
1/4 tsp Each of salt, pepper, dry mustard and garlic grandular or powder. 2 mL
1-1/4 cup Milk 300 mL
1 cup Shredded Cheddar cheese 250 mL
2 tbsp Butter, melted 25 mL
1/2 cup Panko or homemade bread crumbs 125 mL
1 tbsp Minced shallots or white part of green onion 15 mL
2 tbsp Parmesan cheese 30 mL
1/2 tsp Lemon juice 2 mL
1 tbsp Minced fresh parsley 15 mL

Trim away and discard the core of the cauliflower. Break cauliflower into florets. Put the florets into a saucepan and add cold water to cover. Add salt to taste, bring to a boil, reduce to a slow boil and cook cauliflower 6 minutes or until cauliflower is tender but not soft. To test doneness, insert fork into stem; cauliflower should give slight resistance. Drain very well and transfer to buttered glass oven dish or buttered au gratin dishes. 

Pour cheese sauce over cauliflower and sprinkle with bread crumb topping.

Bake in 350°F (180°C) oven for 25 to 30 minutes.

In a 4-cup (1 L) glass measure, microwave butter for 20 to 30 seconds. (on high, uncovered) . Whisk in flour, salt, pepper, dry mustard and garlic grandular or garlic powder. Microwave for 20 seconds. Gradually whisk in milk until smooth , microwave (on high, uncovered), for about 2 - 3 minutes, or until thickened, stirring carefully every minute. Add shredded Cheddar cheese and stir until melted.

Heat 2 tbsp. butter [30 mL] in a small frypan, or saucepan. Stir in minced shallots or green onion (white part only) and breadcrumbs. Sauté and stir over medium-low heat until golden brown and crisp. Mix in parmesan cheese, lemon juice and minced parsley.

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