INGREDIENTS:
Preheat oven to 350 degrees.
Fill a saucepan with 1 inch of water. Squeeze one lemon half into water and add salt. Place cauliflower in saucepan, add squeezed lemon half and bring to a boil. Boil until cauliflower is just tender. Drain and set aside.
In a medium saucepan, melt 1 tablespoon butter and saute onion until it is softened. Add flour and stir into mixture until smooth, approximately 1 minute. Gradually pour in milk, seasonings and grated cheese. Squeeze juice from remaining lemon half and add to sauce. While stirring, add parsley and remove from heat.
Place cauliflower in a buttered 1-1/2 quart baking dish. Pour sauce over cauliflower. Sprinkle with bread crumbs and dot with butter. Bake uncovered at 350 degrees for 30 minutes.
SERVES: 6 - 8
- 1 lemon, halved
- 1 medium cauliflower, broken into bite-sized pieces
- 4 tablespoons butter, divided
- 1/2 cup onion, chopped
- 3 tablespoons all-purpose flour
- 1-1/2 cups milk
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried basil
- 1/4 teaspoon curry powder
- 1 teaspoon salt
- 1/2 cup Cheddar cheese, grated
- 1/4 cup parsley, chopped
- 1/2 cup bread crumbs
Preheat oven to 350 degrees.
Fill a saucepan with 1 inch of water. Squeeze one lemon half into water and add salt. Place cauliflower in saucepan, add squeezed lemon half and bring to a boil. Boil until cauliflower is just tender. Drain and set aside.
In a medium saucepan, melt 1 tablespoon butter and saute onion until it is softened. Add flour and stir into mixture until smooth, approximately 1 minute. Gradually pour in milk, seasonings and grated cheese. Squeeze juice from remaining lemon half and add to sauce. While stirring, add parsley and remove from heat.
Place cauliflower in a buttered 1-1/2 quart baking dish. Pour sauce over cauliflower. Sprinkle with bread crumbs and dot with butter. Bake uncovered at 350 degrees for 30 minutes.
SERVES: 6 - 8
