Cold fall days are settling in, and warm casseroles are on the menu! I have to admit that cauliflower is not one of my favorite vegetables, but I love this dish, in which cauliflower is baked in a classic French bechamel (white) sauce.
10 minutes to make, 15 minutes to bake
1 cauliflower, chopped in bite-sized pieces
4 tbsp butter
3 tbsp flour
2 cups milk
1/2 cup breadcrumbs
salt, pepper, and a pinch of nutmeg (optional)
Timesaver: Put a pot of water to boil on the stove. While it is warming up, chop the cauliflower and onions. Pre-heat your oven to 350 F. Then, cook the cauliflower in the pot, at a rolling boil. While the cauliflower is cooking, make the white sauce:
White Sauce: In a large frying pan, melt the butter at medium heat. Sprinkle in the flour, stir well (until flour is absorbed), then raise the heat to high and immediately add the milk, stirring constantly (about 3 to 4 minutes, and the sauce should thicken). Stir in salt, pepper, and nutmeg (if desired). Set aside.
Now, drain the cauliflower (which will be soft but not floppy), and place it into a buttered casserole dish. Pour your white sauce on top, sprinkle with breadcrumbs, and bake for 15 minutes or until top is golden-brown and crunchy.