Encore Cauliflower

 

 

1
lemon, halved
1
medium cauliflower, broken into bite-sized pieces
4
tablespoons butter, divided
1/2
cup onion, chopped
3
tablespoons all-purpose blour
1 1/2
cups milk
1/4
teaspoon dried thyme
1/4
teaspoon dried basil
1/4
teaspoon curry powder
1
teaspoon salt
1/2
cup Cheddar cheese, grated
1/4
cup parsley, chopped
1/2
cup bread crumbs

 

 

Preheat oven to 350°F.  Fill a saucepan with 1 inch of water.  Squeeze one lemon half into water and add salt.  Place cauliflower in saucepan, add squeezed lemon half and bring to a boil.  Boil until cauliflower is just tender.  Drain and set aside.

 

In a medium saucepan, melt 1 tablespoon butter and sauté onion until it is softened.  Add flour and stir into mixture until smooth, approximately 1 minute.  Gradually pour in milk, seasonings, and grated cheese.  Squeeze juice from remaining lemon half and add to sauce.  While stirring, add parsley and remove from heat. Place cauliflower in a buttered 1-1/2 quart baking dish.  Pour sauce over cauliflower.  Sprinkle with bread crumbs and dot with butter.  Bake uncovered at 350° for 30 minutes. 

 

Serves 6 to 8.

 

Note:  1 lemon = 3 tablespoons lemon juice