Cheese Cauliflower With Almond Topping
|Boiling salted water||2 Cup (32 tbs)|
|Butter/Margarine||1⁄8 Pound, melted (1/4 Cup)|
|Chicken stock base||2 Teaspoon|
|Milk||1 Cup (16 tbs)|
|Swiss gruyere cheese||3 Ounce (processed)|
|Dijon-style mustard||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|Butter||1⁄8 Pound (1/4 Cup)|
|Herb stuffing mix||8 Ounce (1/2 Package)|
|Toasted slivered almonds||1⁄3 Cup (5.33 tbs)|
Trim whole cauliflower and cook, covered, in boiling salted water just until tender, about 25 minutes.
Drain and gently separate into flowerets.
Place them in greased casserole (about 2 quarts).
In a saucepan, stir into the 1/4 cup melted butter the flour and chicken stock base to make a smooth paste.
Gradually add milk; cook, stirring, until thickened.
Add cheese and mustard; continue to cook until blended and smooth.
Pour sauce over cauliflower.
Heat together the 1/2 cup water and 34 cup butter.
Pour in stuffing mix; add nuts, combine thoroughly.
Spread over cauliflower.
Bake, uncovered, in hot oven (400°) for 20 minutes.
Makes 8 servings.