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Cauliflower Casserole, creamy

Source of Recipe

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Cauliflower Casserole, creamy

1 lemon, halved
1 med. cauliflower, broken into bite-sized pieces
4 tbsp. butter, divided 1 tbsp./3 tbsp.
1/2 c. chopped onion
3 tbsp. flour
1 1/2 c. milk
1/4 tsp. dried thyme
1/4 tsp. dried basil
1/4 tsp. curry powder
1 tsp. salt
1/2 c. grated cheddar cheese
1/4 c. chopped parsley
1/2 c. bread crumbs

Preheat oven to 350. Butter a 1 1/2 qrt. baking dish.
Fill a saucepan with 1" of water.
Squeeze one lemon half into water and add salt.
Place cauliflower in saucepan, add squeezed lemon half
and bring to a boil. Boil until cauliflower is just tender.
Drain and set cauliflower only aside.
In a medium saucepan, melt the 1 tbsp. butter and
saute onion until it is softened.
Add flour and stir into mixture until smooth, approximately
1 minute.
Gradually pour in milk, seasonings and grated cheese.
Squeeze juice from remaining lemon half into sauce.
While stirring, add parsley and remove from heat.
Place cauliflower in baking dish.
Pour sauce over cauliflower. Sprinkle with bread crumbs
and dot with rest of butter.
Bake uncovered for 30 minutes.
Serves 6 to 8.