Cauliflower au Gratin - Recipe

Cauliflower au Gratin

Healthy Cooking Magazine

December / January 2010 Edition

Ingredients:

3 packages (16 ounces each) frozen cauliflower, thawed

1 large onion, chopped

1/3 cup butter, cubed

1/3 cup all-purpose flour

1/2 tsp salt

1/4 tsp ground mustard

1/4 tsp pepper

2 cups fat-free milk

1/2 cup grated Parmesan cheese (We use the stuff in a jar)

Topping:

1/2 cup soft whole wheat bread crumbs

2 Tbsp butter, melted

1/4 tsp paprika

Cooking Directions:

1.) In a Dutch Oven (we use a pot), bring 1 inch of water to a boil. Add cauliflower, return to a boil. Cover and cook for 3 minutes. Drain and pat dry.

2.) Meanwhile, in a large saucepan, saute onion in butter until tender. Stir in the flour, salt, mustard, and pepper until blended; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Remove from the hat. Add cheese; stir until melted.

3.) Place cauliflower in a 13-inch by 9-inch baking dish coated with cooking spray. Pour sauce over top. 

4.) For the topping, combine the bread crumbs, butter and paprika. Sprinkle over sauce. Bake, uncovered, at 350* for 30-35 minutes or until bubbly.

Serves 12.

This is an easy side that makes plenty of 

left-overs. It's not hard, and it is yummy.

Sawyer usually adds extra bread crumbs.