Lesley's Recipe Archive Categories

Breads | Canning | Desserts | Gluten Free | Main Dishes | Pasta | Sausage Making   

Seafood | Side Dishes | Slow Cooker | Snacks | Soup | Vegetables

More Casserole Recipes


VEGETABLE RECIPE: Cauliflower Au Gratin

1-cauliflower, cut into florets (about 6 cups)
1/2 sweet red pepper, coarsely chopped
2-tbsp butter
3-tbsp all-purpose flour
1-clove garlic, minced
1-1/4-cups milk
1/2-cups grated cheddar cheese
1/4-cup freshly grated Parmesan cheese
1/4-cup chopped dill or parsley
1/4-tsp salt
1/4-tsp pepper

1/2-cup fresh bread crumbs (or 2-tbsp fine dried)
2-tbsp freshly grated Parmesan cheese

Preheat oven to 375*F
Lightly butter 6-cup baking dish
In pot of boiling water, cook cauliflower for 3-5 minutes or until tender-crisp
Drain well and transfer to baking dish
Sprinkle with red pepper
In non-stick, or heavy saucepan, melt butter
Add flour and garlic; cook, stirring over low heat for 1 minute
Pour in milk; bring to simmer, stirring constantly
Simmer, stirring for 2-3 minutes until thickened
Add cheddar and Parmesan cheeses, dill, salt, and pepper
Cook, stirring until cheeses melt
Pour over cauliflower
Mix breadcrumbs with Parmesan; sprinkle over top
Bake uncovered for 25-30 minutes or until bubbling

Makes 4-6 servings