VEGETABLES: This is an easy and delicious vegetarian dish that can be cooked ahead to accompany any meal.

CAULIFLOWER CASSEROLE:

 

 

 

1 large head cauliflower                                             

2 cups sliced mushrooms

1/3 cup finely chopped celery                                    

cooking oil

cheese sauce:

    2 tbsp. each melted butter & flour                                                              

    ½ tsp. salt    

    1/8 tsp. mustard powder                                         

    1 ¼ cup hot milk

    1 cup shredded Swiss cheese or other cheeses of choice                                        

    ½ cup cornflake crumbs

 

 

 

Break cauliflower into florets and cook until tender-crisp in a steamer or in small amount of salted water. Drain. Transfer to an oiled 1 ½-quart casserole.  Preheat oven to 350 degrees F. 

 

In a heavy saucepan, heat oil over high heat and cook mushrooms and celery until tender.  Reduce heat to low and stir in flour, salt and mustard. Cook for 2 to 3 minutes. Gradually whisk in hot milk until mixture is smooth. Cook over medium-high heat, stirring constantly, until mixture comes to boil. Reduce heat and cook sauce for 10 minutes.  

 

Add cheese and stir until melted.  Pour sauce mixture over cauliflower.  Combine crumbs with melted butter and sprinkle over casserole.  Bake 20 to 25 minutes until bubbling hot.