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Because cauliflower is so good for you, it can be an excellent choice as a recipe to serve to your family or bring to a church supper.
Ingredients
Scale
- 1 head cauliflower (1 ½ lbs.) cut into small florets
- 2 teaspoons salt, divided
- 1/3 cup plus 1 Tablespoon butter, divided
- ½ cup fine bread crumbs
- ½ lb. sliced white mushrooms
- ¼ cup chopped green bell pepper
- 1 teaspoon coarsely ground black pepper
- ¼ cup flour
- 2 cups scalded milk
- 1 1/3 cups medium sharp cheddar cheese, grated
Instructions
- Place cauliflower florets and 1 teaspoon of the salt in a heavy saucepan. Add water to cover. Bring to a boil, reduce heat, cover, and cook until cauliflower is tender when pierced with a small knife, 10 to 12 minutes. Drain and set aside.
- Melt 1 tablespoon of the butter in a saucepan over low heat. Add bread crumbs and mix to combine. Set aside.
- Melt the remaining 1/3 cup butter in a large frying pan over low heat. Add mushrooms, green pepper, remaining teaspoon salt, and black pepper. Cook 5 minutes, stirring occasionally with a wooden spoon.
- Remove from heat, add flour, and mix thoroughly. Return pan to heat, increase to medium heat, add milk, and cook, stirring, until mixture begins to thicken. Remove from heat.
- Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 1 ½ quart round ovenproof casserole with vegetable spray.
- Place half of the cooked cauliflower in prepared dish. Pour half of the mushroom-pepper sauce over cauliflower and sprinkle with half of cheese. Repeat to layer the remaining cauliflower, sauce, and cheese. Sprinkle with bread crumbs mixture.
- Place baking dish on cookie sheet and bake 25 to 30 minutes, or until casserole is golden brown and bubbling. Serve hot.
- Prep Time: 15 Minutes
- Cook Time: 30 Minutes
- Category: Main Dish
- Method: Baking
- Cuisine: American