Cauliflower au Gratin
| Preparation: | 10 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 45 min |
| Total: | 55 min |
servings
| Category: | Accompaniment |
| Subcategory: | Vegetables |
| Source: | Féd. producteurs de lait du Québec |
Recipe ingredients
- 1 large head cauliflower and/or broccoli, cut into florets
- 1/4 cup (60 mL) butter
- 2 cups (500 mL) sliced fresh mushrooms
- 1/3 cup (80 mL) finely chopped celery
- 2 Tbsp. (30 mL) flour
- 1/4 tsp. (1 mL) dry mustard
- 1 1/4 cups (310 mL) milk
- 1 cup (250 mL) shredded Canadian Swiss
- Salt and pepper
- 1/2 cup (125 mL) crushed cornflakes
- 2 Tbsp. (30 mL) butter, melted
Preparation
Preheat oven to 350°F/180°C. In a large saucepan, cook cauliflower in boiling salted water until tender-crisp; drain. In a medium saucepan, melt 1/4 cup (50 mL) butter. Sauté mushrooms and celery over medium heat until soft and liquid has evaporated. Stir in flour and dry mustard. Gradually stir in milk.
Cook over medium heat, stirring constantly, until mixture boils and thickens.
Remove saucepan from heat, add cheese and stir until cheese is melted. Salt and pepper to taste.
Place cauliflower in a 1 1/2 qt (1.5 L) shallow rectangular baking dish; pour sauce over top. Combine crushed cornflakes and 2 tbsp (30 mL) melted butter; sprinkle over casserole.
Bake for 20 minutes or until heated through.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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