Scalloped Cauliflower

Scalloped Cauliflower

Ingredients:
1 head cauliflower
2 Tb. butter
2 Tb. flour
1 c. milk
1 c. water from cauliflower
1/2 tsp. salt

Directions:
Dash of pepper
1 c. buttered crumbs
Prepare and cook the cauliflower according to the directions given in
Art. 105, breaking it into flowerets before pouring the boiling water on
it. When it has cooked tender, drain the water from it. Prepare a sauce
with the butter, flour, milk, water from the cauliflower, salt, and
pepper. Butter the crumbs by pouring 1 tablespoonful of melted butter
over them. Put 1/4 cupful of the crumbs on the bottom of a baking dish,
add one-half of the cauliflower, and over this place another 1/4 cupful
of crumbs. Then add the remainder of the cauliflower, and pour the white
sauce over all. Sprinkle the remainder of the crumbs over the top. Place
in a hot oven and bake until well heated through and brown on top. Serve
from the dish.
108. CREAMED CAULIFLOWER.--A very attractive vegetable dish can be
prepared from cauliflower by cooking the head whole and then serving a
cream sauce over it, as shown in Fig. 9. In serving, a portion of the
head should be broken off for each person and served with a little of
the cream sauce.
CREAMED CAULIFLOWER
(Sufficient to Serve Six)