In article >, "ViLco" > wrote:
>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

Thanks very much ViLco! Looks like a good brew.

>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


Cheers, Phred.

--
LID