Cheese Cauliflower With Almond Topping
|Cauliflower head||1 Large, trimmed|
|Butter/Margarine||4 Tablespoon, melted|
|All purpose flour||2 Tablespoon|
|Chicken bouillon cubes||2 , crumbled|
|Milk||1 Cup (16 tbs)|
|Gruyere cheese||3 Ounce|
|Prepared mustard||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Herb seasoned stuffing||4 Ounce (0.5 Of 8 Ounce Package)|
|Toasted slivered almonds||1⁄3 Cup (5.33 tbs)|
Cook whole cauliflower, covered, in boiling salted water just until tender, about 25 minutes.
Drain and gently separate into flowerets.
Place flowerets in greased 2-quart casserole.
Combine butter or margarine with flour and bouillon cubes.
Gradually add milk, stirring until sauce thickens and bouillon dissolves.
Add cheese and mustard; continue to cook until blended and smooth.
Pour sauce over cauliflower.
Heat water and butter or margarine.
Pour over stuffing; add almonds and combine thoroughly.
Spread over cauliflower.
Bake at 400° for 20 minutes.