Church Supper Cauliflower
1 head cauliflower (1 1/2 lbs.) cut into small florets
2 teaspoons salt, divided
1/3 cup plus 1 Tablespoon butter, divided
1/2 cup fine bread crumbs
1/2 lb. sliced white mushrooms
1/4 cup chopped green bell pepper
1 teaspoon coarsely ground black pepper
1/4 cup flour
2 cups scalded milk
1 1/3 cups medium sharp cheddar cheese, grated
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Place cauliflower florets and 1 teaspoon of the salt in a heavy saucepan. Add water to cover. Bring to a boil, reduce heat, cover, and cook until cauliflower is tender when pierced with a small knife, 10 to 12 minutes. Drain and set aside.
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Melt 1 tablespoon of the butter in a saucepan over low heat. Add bread crumbs and mix to combine. Set aside.
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Melt the remaining 1/3 cup butter in a large frying pan over low heat. Add mushrooms, green pepper, remaining teaspoon salt, and black pepper. Cook 5 minutes, stirring occasionally with a wooden spoon.
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Remove from heat, add flour, and mix thoroughly. Return pan to heat, increase to medium heat, add milk, and cook, stirring, until mixture begins to thicken. Remove from heat.
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Set the oven rack in the middle position. Preheat the oven to 350 degrees F. Coat a 1 1/2 quart round ovenproof casserole with vegetable spray.
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Place half of the cooked cauliflower in prepared dish. Pour half of the mushroom-pepper sauce over cauliflower and sprinkle with half of cheese. Repeat to layer the remaining cauliflower, sauce, and cheese. Sprinkle with bread crumbs mixture.
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Place baking dish on cookie sheet and bake 25 to 30 minutes, or until casserole is golden brown and bubbling. Serve hot.