Cauliflower gratine

Yield: 4 servings

Measure Ingredient
\N \N Dwigans fwds07a
1 \N Whole cauliflower
2 tablespoons Margarine
2 tablespoons Butter or margarine
2 tablespoons Flour
¾ cup Light cream or milk
1 \N Chicken or beef bouillon
\N \N Cube -- crumbled
\N \N Salt and pepper to taste
¾ cup Cubed gruyere or other
\N \N Yellow cheese

Wash the cauliflower, remove the green leaves, but leave enough to use later as a base. Cook in boiling salted water 20 minutes. Drain it well. Place the whole cauliflower in a shalow oven proof dish, flatten out the leaves to form an attractive base.

Met the margarine, stir in the flour until it is blended and add milk or cream and a crumbled bouillon cube. cook, stirring, over low heat until themixture thickens. Pour over the cauliflower, sprinkle with salt and pepper if needed. Cover with cubed chee Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman

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