349 - Cauliflower Au Gratin
Description
This recipe is from Shirley McNevich's Mom's Best Recipes Vol 2. Published here with her permission.
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349 - Cauliflower Au Gratin
(by Aunt Eileen [Knouse] Carter)
1 head cauliflower, cut into florets (about 6 cups)
1/2 of a sweet red pepper (chopped)
2 TBSP butter
3 TBSP flour
1 minced garlic clove
1 1/4 cups milk
1/2 cup grated cheddar cheese
1/4 cup Parmesan cheese
1/4 cup chopped parsley
1/4 tsp. salt
1/4 tsp. pepper
Topping: 1 cup fresh breadcrumbs; 2 TBSP Parmesan cheese
Lightly butter a 2 qt. baking dish. In a pot, add water and a pinch of salt--bring to a boil, add cauliflower and cook 3-5 minutes--it should still be crisp, not well done. Drain cauliflower and add cauliflower to baking dish. Sprinkle the chopped red pepper evenly over the cauliflower. In a saucepan, melt the butter, then add the flour and minced garlic and stir--cook and stir over low heat for 1 minute. Add the milk to the garlic sauce--then add the cheddar and Parmesan cheeses, parsley, salt, pepper--stir and cook over low heat until cheeses are melted. Pour the cheese/garlic sauce over the red peppers in the baking dish--stir all ingredients in the baking dish so the cheese sauce gets mixed with the cauliflower and peppers. In a bowl, mix the breadcrumbs with the Parmesan cheese, then spread the bread crumb mixture over the top of the cauliflower mixture. Bake uncovered at 375 for 25-30 minutes or until bubbling.
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