1 head cauliflower (about 1-1/2 pounds)
1 small onion, chopped (1/3 cup)
2 tablespoons butter or margarine
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/8 to 1/4 teaspoon pepper
Dash ground red pepper
1 cup half-and-half, light cream, or milk
1/2 cup shredded cheddar or American cheese (2 ounces)
1/4 cup slivered almonds
2 tablespoons snipped parsley
Wash cauliflower and remove leaves and woody stem. Break into
flowerets. (You should have about 4 cups.) In a medium saucepan cook
cauliflower, covered, in a small amount of boiling salted water for 5
In the same saucepan cook onion in margarine or butter until onion is
tender but not brown. Stir in the flour, salt, pepper, and ground red
pepper. Add half-and-half, light cream, or milk all at once. Cook and
stir over medium heat until thickened and bubbly. Add cheese, stirring
until cheese melts. Stir in cooked cauliflower. Transfer mixture to a
1-quart casserole. Sprinkle with almonds.
Bake in a 350 degree F oven about 15 minutes or until heated through.
Sprinkle the top with the snipped parsley. Makes 4 servings.