Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | head, large (6-7" dia) | Cauliflower | 1/4 | cup | grated parmesan | 1/4 | cup | wheat flour, wholewheat | 6 | tablespoons | Organic, Vegan Smart Balance Buttery Spread | 2 | cups | Milk, skim | 1/2 | cup | bread crumbs (soft) | 2 | tablespoons | Dry Mustard | 1 | teaspoon | salt |
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Steps
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Sequence
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Step
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| 1 | 1. Cook the cauliflower in boiling water for about 6 minutes (until crisp tender). | 2 | 2. Drain and transfer the cauliflower to a lightly buttered 1 1/2 quart baking dish. | 3 | 3. In a small saucepan, melt 3 tablespoons of butter and whisk in the flour and salt. | 4 | 4. Stir until bubbly, then gradually add the milk, stirring constantly for about 3 minutes (until thick and smooth). | 5 | 5. Stir in the mustard and pour the sauce over the cauliflower in the baking dish. | 5 | 5. Stir in the mustard and pour the sauce over the cauliflower in the baking dish. |
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