|Chicken stock||1 Cup (16 tbs)|
|Cream||1⁄2 Cup (8 tbs)|
|Celery salt||1⁄2 Teaspoon|
|Parsley||1 Tablespoon, chopped|
|Lemon juice||1⁄2 Teaspoon|
|Cooked cauliflower||1 1⁄2 Cup (24 tbs), chopped|
1. Preheat oven to 325°F.
2. Beat all ingredients except cauliflower with a wire whisk until well blended.
3. Add well-chopped cauliflower to mixture and pour into a well-greased mold or baking dish, 2/3 full. Place on a rack in a roasting pan of hot water. Fill water as high as mixture in mold. Bake for 20-50 minutes till a knife inserted in the center comes out clean.