SCALLOPED CAULIFLOWER
4 servings
Preheat the oven to 350°F. Butter a shallow 2-quart baking dish.
Remove the stem, cut into florets, and steam until tender:
- 1 large head cauliflower (about 2 pounds)
Spread the florets in the prepared dish. Spoon over them:
- 2 cups White Sauce I, mixed with ¼ teaspoon grated or ground nutmeg or 1 tablespoon Dijon mustard
Sprinkle over the top:
- ½ cup plain or buttered fresh bread crumbs
- ⅓ cup grated Parmesan, Gruyère, or aged Cheddar
Bake until bubbling and browned on the top, about 25 minutes. Serve sprinkled with:
- Sweet paprika