Phyllis Stone wrote:

>> Somehow I managed to miss your recipe and googling hasn't revealed it
>> to me. Would you mind posting it again, please? Or, if you don't

> I missed it too. Could you repost it for Phred and I?

Here you a



This will be a side dish to go along with the duck on Thanksgiving.

Cauliflower au Gratin

1 medium sized head of cauliflower
2 Tbs. butter
2 Tbs. flour
1 c. milk
8 oz. gruyere cheese, shredded
a pinch or two of ground nutmeg
1/4 c. breadcrumbs lightly tossed with melted butter
pepper

Cut the cauliflower into florets and steam over salted water until fork
tender. Place in a buttered baking dish and set aside.

Prepare a basic bechamel by whisking together melted butter with flour then
stirring in milk until the sauce is thickened and smooth. Remove the sauce
from the heat. Add the nutmeg and pepper and gradually stir in about half
of the cheese until it's melted.

Pour the cheese sauce over the cauliflower in the baking dish. Combine
buttered breadcrumbs with the remaining cheese and sprinkle it over the top.
Bake at 350F for 20-25 minutes until golden brown.

Jill

--
Vilco
Think pink, drink rosè