Recipe information
Yield
To serve 5 or 6
Ingredients
Preparation
Step 1
For 3 cups of cooked cauliflower (see charts), prepare 2 to 2 1/2 cups béchamel sauce (page 13). Fold 1/3 cup of coarsely grated Swiss cheese into the sauce, and spread a thin layer in a buttered shallow baking dish. Arrange the cauliflower in the dish, spoon over the remaining sauce, and sprinkle on 1/4 cup of cheese. Bake in a preheated 425°F oven 20 to 25 minutes, until bubbling and lightly browned on top.
Variations
Step 2
BROCCOLI OR BRUSSELS SPROUTS. Use exactly the same system as for cauliflower.
Step 3
ZUCCHINI AU GRATIN. Grate and sauté zucchini (page 32) but save the squeezed-out zucchini juices. Make a velouté sauce (page 13), using 2 tablespoons butter, 3 tablespoons flour, and 1 1/2 cups liquid (zucchini juices plus milk). Fold the zucchini into the sauce, spread in a buttered baking dish, and sprinkle over 1/4 cup grated Swiss cheese. Bake in upper-third level of a 400°F oven until bubbling and browned, about 20 minutes.
