Serves: 6
Total Calories: 243
Wash cauliflower, remove outer leaves and break into flowerets. Cut away heavy stems. Steam flowerets in one inch of boiling, salted water in a heavy, covered saucepan. Cook until crispy-tender. Drain very thoroughly.
Transfer flowerets to a shallow baking dish, 8 inches by 10 inches. Cover with 1/2 cup cheese, sauce, then remainder of cheese. Top with bread crumbs. Heat in 350° oven until hot and bubbly.
To make cream sauce:
*Melt butter. Add flour and salt. Then add milk and cream. Cook until thick.
This Cauliflower Mornay recipe is from the Current Calendars Cookbook. Download this Cookbook today.
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