Soups
and Vegetables:
Encore
Cauliflower
from
From
Portland's Palate...
A
Collection of Recipes from the City of Roses
INGREDIENTS:
1
lemon, halved
1
medium cauliflower, broken into bite-sized pieces
4
tablespoons butter, divided
1/2
cup onion, chopped
3
tablespoons all-purpose flour
1-1/2
cups milk
1/4
teaspoon dried thyme
1/4
teaspoon dried basil
1/4
teaspoon curry powder
1
teaspoon salt
1/2
cup Cheddar cheese, grated
1/4
cup parsley, chopped
1/2
cup bread crumbs
TO
PREPARE:
Preheat oven to 350 degrees.
Fill a saucepan with 1 inch
of water. Squeeze one lemon half into water and add salt. Place
cauliflower in saucepan, add squeezed lemon half and bring to a boil.
Boil until cauliflower is just tender. Drain and set aside.
In a medium saucepan, melt
1 tablespoon butter and sauté onion until it is softened.
Add flour and stir into mixture until smooth, approximately 1 minute.
Gradually pour in milk, seasonings and grated cheese. Squeeze juice
from remaining lemon half and add to sauce. While stirring, add parsley
and remove from heat.
Place cauliflower in a buttered
1-1/2 quart baking dish. Pour sauce over cauliflower. Sprinkle
with bread crumbs and dot with butter. Bake uncovered at 350 degrees
for 30 minutes.
SERVES
6 to 8
Copyright 1992 The Junior
League of Portland, Oregon, Inc. All rights reserved.
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at (503) 297-6364.
The Junior League of Portland,
Oregon, Inc. is an organization of women committed to promoting voluntarism,
developing the potential of women and to improving the community through
the effective action and leadership of trained volunteers. Its purpose
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