In a medium frying pan, cook green onions in butter and oil until soft. Stir in flour. Gradually add milk, stirring constantly. Cook over medium-high heat, stirring, until sauce boils and thickens. Remove from heat.
Add Gouda and Cheddar and stir until cheese is melted. Salt and pepper to taste. Cover and keep warm.
Cook cauliflower in boiling salted water until soft. Drain and arrange in a shallow 2 L (2 quart) baking dish.
While cauliflower is cooking, combine breadcrumbs, Parmesan and butter. Set aside.
Pour cheese sauce over cauliflower and sprinkle evenly with breadcrumb mixture. Broil until topping is crisp and golden. Serve immediately.
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.
© Société des alcools du Québec, 2007
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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