Preparation:
Trim cauliflower, separate the flowers, and wash in salted cold water. Cook in boiling salted water for 12 to 15 minutes, or until tender but not soft. Drain.
Meanwhile, in small, heavy saucepan, melt 1 tablespoon butter. Add flour. Stir in milk. Add salt, pepper, nutmeg, and cheese. Cook over low flame, stirring constantly until smooth.
Arrange cauliflower in ovenproof, buttered dish. Cover with cheese mixture. Sprinkle with bread crumbs. Dot with remaining butter. Broil under broiler flame until browned. Serve hot.
Recipe Source: THE ART OF FRENCH COOKING by Fernande Garvin |
