Cauliflower Casserole
Servings: 4
Ingredients:
| Nutritional Info | |
| Per serving: about | - |
| cal | 464 |
| pro | 26 g |
| total fat | 27 g |
| sat. fat | 17 g |
| carb | 30 g |
| fibre | 5 g |
| chol | 86 mg |
| sodium | 888 mg |
| % RDI: | - |
| calcium | 66% |
| iron | 13% |
| vit A | 31% |
| vit C | 130% |
| folate | 50% |
-
1 large cauliflower (about 2-3/4 lb/1.375 kg)
2 tbsp (25 mL) butter
1 small onion, minced
1/3 cup (75 mL) all-purpose flour
4 cups (1 L) hot milk
1-1/2 cups (375 mL) shredded old Cheddar cheese
1/2 tsp (2 mL) dry mustard
1/2 tsp (2 mL) each salt and pepper
1/4 cup (50 mL) fresh or dry bread crumbs
1/4 cup (50 mL) grated Parmesan cheese
2 tbsp (25 mL) chopped fresh parsley
Preparation:
Cut cauliflower into bite-size florets. Place in steamer over boiling water; cover and steam until tender, about 10 minutes. Place cauliflower in 8-inch (2 L) square glass baking dish.
Meanwhile, in saucepan, melt butter over medium heat; fry onion until softened, about 5 minutes.
Stir in flour; cook, stirring, until light golden, about 1 minute. Gradually whisk in milk; simmer, whisking, until thick enough to coat back of spoon, about 8 minutes.
Add Cheddar cheese, dry mustard, salt and pepper; stir until cheese is melted. Pour over cauliflower.
In small bowl, mix together bread crumbs, grated Parmesan cheese and chopped fresh parsley; sprinkle over cauliflower mixture.
Bake in 400°F (200°C) oven until casserole is bubbly and light golden, about 15 minutes.
Source
Canadian Living Magazine: November 2004
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