|Butter||1⁄3 Cup (5.33 tbs)|
|Flour||1⁄3 Cup (5.33 tbs)|
|Milk||3 Cup (48 tbs)|
|Sharp cheddar cheese||1 1⁄2 Cup (24 tbs), grated|
|Dill weed||3⁄4 Teaspoon|
Heat oven to .325 degrees.
Butter a 2-qt. casserole.
Break cauliflower into flowerets and cook in boiling salted water until almost tender, about 10 minutes.
Heat butter in saucepan.
Add flour, salt and pepper and let bubble up together.
Remove from heat and add milk all at once.
Return to moderate heat and cook, stirring constantly, until thick and smooth.
Stir in cheese and dill weed and continue heating and stirring until cheese is melted.
Put half of cauliflower in prepared casserole.
Top with half of sauce.
Bake 20 minutes or until bubbling well.