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Cheese Cauliflower With Almond Topping

Western.Chefs's picture
Ingredients
  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)
  Butter/Margarine 4 Tablespoon
  Herb seasoned stuffing 4 Ounce (0.5 Of 8 Ounce Package)
  Toasted slivered almonds 1⁄3 Cup (5.33 tbs)
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Vegetable

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