1 small to medium head of cauliflower broken into flowerettes and cooked in 1/2 c. of water til almost tender (about 10 minutes); drain. In a heavy saucepan, make a roux using 2 T. butter or margarine and 2 T. flour; slowly whisk in 2 c. of milk with salt and pepper to taste (a basic white sauce). Add 1/2 to 3/4 c. shredded, medium Cheddar cheese if desired, stirring til melted and thickened. Put cauliflower into a casserole dish and pour the sauce over top. Make a topping of 1/2 c. corn flakes (or crackers, Grape Nuts or bread crumbs), 1/2 c. cheese and 2 T. melted butter mixed well and spread on top. Bake uncovered at 350° for 45-50 minutes til browned.
Note: try using 3 c. chunked carrots and 3 c. thickly sliced onions. Omit the cheese in the sauce but include it in the topping.
Cauliflower Casserole recipe is published in our September, 2012 Menu Minder, Issue #347.