CAULIFLOWER AU GRATIN (The term au gratin, in America, is often associated with cheese, but the term may merely refer to the bread or cracker crumb topping on a sauced casserole dish.)
1 T. butter
1 T. flour
1/8 tsp. salt
1/2 cup milk
2 oz. shredded American or Velvetta cheese
2 cups hot cooked cauliflower, well-drained (broccoli, Brussels sprouts, or green beans work equally well)
1/4 cup soft bread crumbs
1 ½ tsp. butter, melted
Prepare 1/2 cup of medium white sauce: Melt 1 T. butter in small skillet. Stir in flour and salt to make a roux; cook. Pour in milk, all at once. Cook, stirring constantly, till thick and bubbly. Add cheese and stir till melted.
Remove leaves and stem of cauliflower. Place in saucepan with ½ inch water. Cook, using a lid, until tender. Drain. Break into florets. (cauliflower can be broken or cut into florets first, and then cooked, if desired)
Gently combine cauliflower and cheese sauce. Pour into casserole dish (pie plate for single recipe). Toss crumbs with butter; sprinkle atop cauliflower. Bake at 350° for 20-25 minutes or till browned. Makes 3-4 servings.