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4 cups fresh cauliflower florets (1 medium head)
1 tablespoon olive oil
2 tablespoons all-purpose flour
1/2 cup skim milk
1/3 cup water
1/2 teaspoon chicken bouillon
1/4 cup grated Parmesan cheese
1/4 cup fresh bread crumbs
1/4 teaspoon paprika
1. In medium nonstick saucepan, combine cauliflower and 1/4 cup water. Bring to a boil. Reduce heat; cover and simmer 5 to 6 minutes or until cauliflower is crisp-tender. Drain; spoon cauliflower into ungreased 1-quart ovenproof casserole. Set aside.
2. In same saucepan, heat oil over medium heat until hot. With wire whisk, stir in flour; cook and stir 1 minute. Add milk, 1/3 cup water and bouillon; blend well. Cook 3 minutes or until sauce boils and thickens, stirring constantly. Stir in cheese; cook and stir until cheese is melted. Pour sauce over cauliflower. Sprinkle with bread crumbs and paprika.
3. Broil 4 to 6 inches from heat for 2 minutes or until bread crumbs are golden brown.
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