1 cauliflower
2 tablespoons butter
1 cup half-and-half cream
½ cup grated Gruyere cheese
salt and pepper to taste
Cook cauliflower in a little water in a covered saucepan until fork tender but not overcooked. In a small saucepan, melt butter and add flour; stir to combine. Gradually add cream, stirring constantly. Cook over low heat, stirring constantly until sauce thickens. Add Gruyere and salt and pepper. Place over cauliflower in a casserole dish. Shortly before serving, bake at 400F until bubbly and top is slightly brown.
Back to the Recipes by Type Page
This World Wide Web document is provided as a public service by Yatcom Communications, Inc. Yatcom Communications is a consulting/public relations company dedicated to using computer technology to promote the City of New Orleans, Louisiana, USA.
Copyright © 1995, Yatcom Communications, Inc. All Rights Reserved.
Comments are welcome: e-mail to vno@yatcom.com