Cheese Cauliflower With Almond Topping Recipe
Ingredients
1 large head cauliflower, trimmed
4 tablespoons butter or margarine, melted
2 tablespoons all-purpose flour
2 chicken bouillon cubes, crumbled
1 cup milk
3 ounces Gruyere cheese
1 teaspoon prepared mustard
1/2 cup water
4 tablespoons butter or margarine
1/2 (8-ounce) package herb-seasoned stuffing
1/3 cup slivered toasted almonds
Directions
Cook whole cauliflower, covered, in boiling salted water just until tender, about 25 minutes.
Drain and gently separate into flowerets.
Place flowerets in greased 2-quart casserole.
Combine butter or margarine with flour and bouillon cubes.
Gradually add milk, stirring until sauce thickens and bouillon dissolves.
Add cheese and mustard; continue to cook until blended and smooth.
Pour sauce over cauliflower.
Heat water and butter or margarine.
Pour over stuffing; add almonds and combine thoroughly.
Spread over cauliflower.
Bake at 400° for 20 minutes.
Drain and gently separate into flowerets.
Place flowerets in greased 2-quart casserole.
Combine butter or margarine with flour and bouillon cubes.
Gradually add milk, stirring until sauce thickens and bouillon dissolves.
Add cheese and mustard; continue to cook until blended and smooth.
Pour sauce over cauliflower.
Heat water and butter or margarine.
Pour over stuffing; add almonds and combine thoroughly.
Spread over cauliflower.
Bake at 400° for 20 minutes.
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