Cauliflower Au Gratin Recipe
Ingredients
| Cauliflower | 10 Ounce, thawed | |
| Butter | 7 Teaspoon (Sauce) | |
| 1 tsp Stone-Buhr all purpose flour | ||
| Salt | 1/4 Teaspoon (Sauce) | |
| Pepper | 1 Dash (Sauce) | |
| Dry mustard | 1 Teaspoon (Sauce) | |
| Skim milk | 3/4 Cup (16 tbs) (Sauce) | |
| Cheddar Cheese | 1/2 Cup (16 tbs), grated (Sauce) | |
| 1/4 cup Stone-Buhr wheat germ | ||
| 1/4 cup Stone-Buhr branflakes | ||
| Butter | 2 Teaspoon, melted (Topping) | |
| Dried sage | 1/4 Teaspoon (Topping) | |
| Dash dry mustard | ||
| Salt | 1 Dash (Topping) | |
Directions
Spread cauliflower in bottom of ungreased 1 qt. (1 L) casserole.
To prepare cheese sauce, melt butter in a saucepan and blend in flour and seasonings; stir until smooth.
Remove from heat and stir in milk.
Heat to boiling, stirring constantly.
Add grated cheese and stir until melted and mixture is thickened.
Pour sauce over cauliflower.
Combine the topping ingredients and sprinkle over the sauce.
Bake uncovered at 325°F (165°C) for 15 minutes or until vegetable is heated through and crispy-tender.
To prepare cheese sauce, melt butter in a saucepan and blend in flour and seasonings; stir until smooth.
Remove from heat and stir in milk.
Heat to boiling, stirring constantly.
Add grated cheese and stir until melted and mixture is thickened.
Pour sauce over cauliflower.
Combine the topping ingredients and sprinkle over the sauce.
Bake uncovered at 325°F (165°C) for 15 minutes or until vegetable is heated through and crispy-tender.
Chef
