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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 12 |
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Cauliflower with a kick, you might say! It's a side dish everyone will want more of! Easy to make, and cleanup will be even easier, since you won't have any leftovers to toss out! Ingredients:
2 1/2 lb cauliflower |
1/2 tbsp lemon juice ***** see note |
1/2 qt béchamel or mornay sauce plus additional 1 ounce --- hot (see recipe) |
3/4 oz dry bread crumbs |
3/4 oz parmesan cheese, grated |
1 1/4 oz butter, melted |
Directions:
1. Separate the cauliflower into florets.
2. Place the cauliflower and lemon juice into boiling, salted water.
3. Return to boil, lower heat, and cover.
4. Simmer until just tender.
5. Do not overcook, as it will cook further in the sauce.
6. Drain.
7. Butter the bottom of a baking pan or hotel pan and place the cauliflower in it about 2 in deep.
8. (Individual ovenproof serving dishes may also be used instead.)
9. Cover with the hot sauce.
10. Mix together the bread crumbs and cheese and sprinkle evenly over the top.
11. Drizzle the melted butter over the top.
12. Bake at 350°F for about 20 minutes to heat through.
13. Brown the top under the broiler or salamander.
14. =======================================
15. Note:
16. Adding lemon juice to cooking water helps to keep white vegetables white. It may be omitted if desired.
17. Variations:
18. Substitute cheddar cheese sauce for the béchamel or Mornay, and use grated cheddar cheese instead of parmesan for topping.
19. Other vegetables may be prepared au gratin, such as asparagus, Belgian endive, broccoli, brussels sprouts, celery, celery root, leeks, and turnips.
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