- 1 medium-size cauliflower
- 1/4 cup [60 mL] water
Sauce
- 3 tablespoons [45 g] butter
- 2 tablespoons [17.5 g] flour
- 1 cup [250 mL] milk
- 1/2 cup [125 mL] light cream or plain yogurt
- Salt and pepper, to taste
- 3 green onions, finely chopped
- 1/2 teaspoon [2.5 mL] basil or oregano
- 3 or 4 hard-boiled eggs, thinly sliced
- 1/2 cup [125 mL] soda cracker crumbs
- 1/4 cup [60 mL] freshly minced parsley
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- Break-up cauliflower into flowerets [of the same size as much as possible].
- It is sometimes necessary to half a large floweret.
- Soak flowerets into salted, lukewarm water; drain.
- Flowerets are now ready to be cooked.
- Microwave flowerets with water on 'HIGH'. for 8 to 9 minutes
- Reserve but do not drain.
Sauce
- Into a bowl, melt butter on 'HIGH' for 1 minute.
- Well mix in flour; then mix in milk and light cream or plain yogurt.
- Salt and pepper.
- Thoroughly mix; well mix in green onions and basil or oregano.
- Microwave for on 'HIGH' 3 minutes; stir and microwave for 2 minutes more, until creamy.
- Hard-boil eggs over stove; shell and slice eggs.
- Delicately add eggs slices to sauce.
- Very delicately stir in reserved undrained cauliflower flowerets.
- Pour into a microwave-safe dish; sprinkle with cracker crumbs and the with minced parsley.
- Cover and microwave on 'MEDIUM' for 3 minutes.
- Serve.
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