- 1 cauliflower
- 1 tablespoon [15 mL] vinegar
- 1/4 teaspoon [1 mL] salt
- Hot, boiling water
- 4 tablespoon [60 mL] butter
- 3 tablespoons [45 mL] flour
- 1 1/4 cups [310 mL] milk
- Salt and pepper, to taste
- 1/2 to 3/4 cup [125 to 190 mL] grated cheese
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- Boil cauliflower [see below].
- Drain well.
- Melt 1 tablespoon [15 mL] of the butter, until lightly browned.
- Mix in cauliflowerets, until well coated with melted butter.
- Transfer into a dish.
- Lightly salt and pepper; keep warm.
- Prepare a white sauce with remaining 3 tablespoons [45 mL] butter, flour and milk.
- Salt and pepper, to taste.
- Pour white sauce over warm cauliflower flowerets.
- Sprinkle all over with grated cheese.
- Bake into a preheated 400 [200°C] oven, for 20 minutes.
Boiling Cauliflower
- Soak cauliflower, upside-down for 20 minutes, in cold, salted water, mixed with vinegar.
- Transfer cauliflower into a casserole [whole or flowerets]; sprinkle with 1/4 teaspoon [1 mL] salt.
- Pour in enough hot, boiling water to cover the cauliflower up to 3/4th.
- Boil whole cauliflower for 25 to 30 minutes, flowerets for 10 to 15 minutes.
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