Cauliflower gratine
4 servings
Ingredients
Quantity | Ingredient | |
---|---|---|
Dwigans fwds07a | ||
1 | Whole cauliflower | |
2 | tablespoons | Margarine |
2 | tablespoons | Butter or margarine |
2 | tablespoons | Flour |
¾ | cup | Light cream or milk |
1 | Chicken or beef bouillon | |
Cube -- crumbled | ||
Salt and pepper to taste | ||
¾ | cup | Cubed gruyere or other |
Yellow cheese |
Directions
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