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Creamed Cauliflower




Source of Recipe


Internet


List of Ingredients




Large head of fresh Cauliflower
(or equivalent amount of frozen)
1/4 Cup of Butter or Margarine
1/4 Cup of Flour
1 Cup of Milk
About 1/3 Cup of Mild Cheddar Cheese
(shredded or diced)
Bread Crumbs
Parsley Flakes (optional)

Recipe



If using fresh cauliflower, remove the tough, outer leaves. Place the whole head in a colander placed over a pot of simmering water. Cover cauliflower head with a lid or one of those disposable aluminum pie plates. Steam the head for about 25 minutes (or until tender-crisp). Remove and place whole head in a serving bowl. (If using frozen, boil in water until tender-crisp, drain, and then place in bowl).

While the cauliflower is steaming, prepare the cream sauce. In a pot, melt 1/4-cup butter or margarine. Sprinkle on 1/4-cup flour. Stir and blend to a smooth paste. Cook, stirring, over Medium heat for a few minutes, then slowly add 1 cup of milk, stirring constantly. Add the cheese. Add salt and pepper to taste, and a dash of garlic powder, onion powder, and liquid smoke flavoring (if desired). Cook, stirring constantly, until sauce begins to thicken.

Pour sauce evenly over the head of cauliflower in the serving bowl. To garnish, sprinkle with some bread crumbs and parsley flakes.