1 large head cauliflower, washed and trimmed into small florets
1 tablespoon butter
1 tablespoon flour
Salt
Freshly ground white pepper
½ cup grated parmesan cheese
1 dash of paprika
½ cup toasted bread crumbs
½ cup slivered almonds, toasted
Method: Preheat oven to 350°F. Place the florets in a large pan and just barely cover with water. Bring to a boil, reduce heat and cook until two-thirds done. Strain, saving both the liquid and the cauliflower in a small casserole dish. Heat the butter in a saucepan. When bubbling, add the flour and cook, stirring constantly, 2 to 3 minutes. Slowly add the cauliflower liquid and stir until slightly thickened. Season with salt, white pepper, Parmesan, and paprika. Pour over the cauliflower in the casserole. Bake in preheated oven 10 to 15 minutes. Sprinkle with the bread crumbs and almonds and serve immediately. Serves 4