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Cauliflower au Gratin https://www.metro.ca/userfiles/image/recipes/chou-fleur-gratine-3644.jpg PT10M PT45M PT55M
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.
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1 large head cauliflower, 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 1/4 cups (60 mL) milk 1 cup (250 mL) shredded canadian swiss salt and pepper 1/2 cup (125 mL) crushed cornflakes 2 Tbsp. (30 mL) butter
Cauliflower au Gratin

Cauliflower au Gratin

Rate this recipe
11 Votes
6
servings
0:10
Preparation
0:45
COOKING
0:55
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 1
    large head cauliflower, cut into florets
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    2 lb PRODUCT OF SOUTH AFRICA ORGANIC RASPBERRIES 170 G PRODUCT OF U.S.A. OR MEXICO CAULIFLOWER PRODUCT OF CANADA, CANADA NO. 1 GRADE


  • 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
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  • 1/4 tsp.
    (1 mL)
    dry mustard
  • 1/4 cups
    (60 mL)
    milk
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  • 1 cup
    (250 mL)
    shredded canadian swiss

  • salt and pepper
  • 1/2 cup
    (125 mL)
    crushed cornflakes
  • 2 Tbsp.
    (30 mL)
    butter
Imprimer ma sélection

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.

Source : Féd. producteurs de lait du Québec

Legal Notice

Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.

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