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Cheese Cauliflower With Almond Topping

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Ingredients
  Cauliflower 1 Large
  Boiling salted water 2 Cup (32 tbs)
  Butter/Margarine 1⁄8 Pound, melted (1/4 Cup)
  Flour 2 Tablespoon
  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)
Directions

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.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
European
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Cauliflower
Interest: 
Gourmet
Preparation Time: 
10 Minutes
Cook Time: 
45 Minutes
Ready In: 
55 Minutes
Servings: 
8

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