Cauliflower In A Cheese Puff |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 6 |
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Nice presentation, easy to make....cauliflower will be not so boring! This recipe is from the Woman's Day Encyclopedia of Cooking circa 1968. My kids used to love this! Ingredients:
1 large cauliflower |
1 1/2 cups medium white sauce (recipe at end) |
3/4 cup grated cheddar |
4 eggs, separated |
1 tsp sugar |
salt and pepper |
Directions:
1. Wash and trim cauliflower and break into flowerets.
2. Steam flowerets until crisp tender
3. Place in a buttered or sprayed shallow baking dish, reserving a few flowerets for garnish
4. In a double boiler or with your pan in boiling water, make the white sauce and add the cheese
5. Beat egg yolks, sugar and salt and pepper to taste; add to white sauce
6. Beat egg whites until stiff and fold into sauce
7. Pour sauce over cauliflower and bake in 350 oven for 20 minutes or until sauce is firm
8. Remove from oven and garnish with reserved flowerets
9. 4 to 6 servings
10. White Sauce
11. 2 Tbl butter
12. 2 Tbl all purpose flour
13. 1/4 teaspoon salt
14. Dash of black pepper
15. 1-1/2 cups milk
16. 1. In a small saucepan melt butter. Stir in flour, salt, and pepper. Stir in milk all at once. Cook and stir over medium heat until thickened and bubbly . Cook and stir 1 minute more. Makes 1-1/2 cups sauce.
17. Cheese Sauce: Prepare as above, except omit salt. Over low heat, stir 1-1/2 cups shredded Swiss, American, or Gruyere cheese or 1/2 cup crumbled blue cheese or 3/4 cup grated Parmesan nto the cooked sauce until melted. Serve with vegetables. Makes about 2 cups sauce.
18. Curry Sauce: Prepare as above, except cook 1 teaspoon curry powder in the melted butter or margarine for 1 minute before adding the flour. Stir 2 tablespoons chopped chutney into the cooked sauce. Serve with fish or poultry.
19. Herb-Garlic Sauce: Prepare as above, except cook 2 garlic cloves, minced, in the melted butter or margarine for 30 seconds Stir in 1/2 teaspoon caraway seed or celery seed, or driedbasil, oregano or sage, crushed, with the flour. Serve with vegetables or poultry
20. Lemon-Chive Sauce: Prepare as above, except stir in 2 tablespoons snipped fresh chives and 1 teaspoon finely shredded lemon peel with the flour. Serve with vegetables, poultry, or fish.
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