#2777 - Italian Cauliflower

(by Shirley McNevich)

1 large head of cauliflower
2 TBSP butter + extra for dotting
2 TBSP flour
1/2 tsp. salt + almost 1 tsp. salt for cooking the cauliflower
1/4 tsp. pepper
1 cup milk
3/4 cup shredded cheese (your choice of type)4C Italian bread crumbs

Wash the cauliflower and break it into smaller pieces. In a saucepan add the cauliflower pieces, cover them with water, and add just under 1 tsp. salt--cook until cauliflower is tender (don't stir while cooking or the cauliflower will break up). Drain the cauliflower. In the same saucepan add 2 TBSP butter and the flour--warm/stir over low heat until melted and mixed. Turn heat to medium--slowly add the milk. Cook/stir until mixture thickens. Add 1/2 tsp. salt and 1/4 tsp. pepper--stir. Place the drained cauliflower into a greased 8 x 8 glass baking dish. Pour the milk mixture all over the cauliflower. Bake at 350 degrees for 15 minutes, remove from oven, spread shredded cheese over the top, sprinkle bread crumbs over the cheese, and dot some butter over the breadcrumbs. Return to oven and bake 10 minutes longer or until cheese is melted.