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