Cauliflower au Gratin
Simple and yummy! The kids all had several helpings.
a head of cauliflower, chopped in bite-sized pieces. (Include the stems. Cauliflower stems are just as yummy as the florets! Unlike broccoli, you don’t even have to peel them.)
butter (about 3 tablespoons, and yes, you can use margerine)
flour (I add it a tablespoon at a time, up to about 4 of them)
milk (I start with a cup, and add more as I go, up to about 2 cups)
1/2 cup bread crumbs
1/2 – 1 cup grated cheese of your choice
1. Put cauliflower in largish pot, cover with water, bring to boil. (When it reaches a boil, turn to steady simmer.)
2. Meantime, preheat oven to 350F. Butter a medium-sized casserole dish.
3. Make white sauce:
— melt butter over medium heat
— slowly whisk in flour till you get a thick paste of butter and flour
— add milk gradually and steadily, whisking all the while
— raise heat to med-high, keep stirring. It will thicken quite quickly, within three minutes or so. Remove from heat. (It will keep thickening the whole time it’s on the heat, so if you want more sauce, keep on the heat and just add more milk. When you get the amount and consistency you want (about two cups), remove from heat.
4. Drain cauliflower, put in casserole dish
5. Pour white sauce over cauliflower, stir once or twice
6. Combine bread crumbs and cheese, and sprinkle over top.
Bake 10 minutes, till top is melted and a bit crunchy.