Yield: 1 Servings
| Measure | Ingredient |
|---|---|
| 1 pounds | Cauliflower florets |
| 2 teaspoons | Vegetable oil |
| ½ \N | Onion; diced |
| ¼ pounds | Canned mushrooms; drained |
| 11 ounces | Can cream of mushroom soup |
| ⅓ cup | Heavy cream |
| 1½ cup | Cornflakes; crushed |
| 1⅓ cup | Grated Parmesan cheese |
Prep: 5 min, Cook: 20 min. Preheat oven to 350øF. Place cauliflower in a steamer basket over boiling water. Cover pan and steam 10 minutes or until tender. Drain and arrange in a buttered casserole dish. Heat oil in a heavy nonstick skillet over medium heat. Saut‚ onions 4 minutes, or until soft.
Add mushrooms, soup, cream, and salt and pepper to taste. Pour over cauliflower. Combine cornflakes and Parmesan in a bowl and sprinkle over cauliflower. Bake 10-12 minutes or until top is golden.
Posted to recipelu-digest by molony <molony@...> on Feb 06, 1998