From, "Portland’s Palate... A Collection of Recipes from the City of Roses," published in cooperation with your Daily InBox newsletter.


  • 1 lemon, halved
  • 1 medium cauliflower, broken into bite-sized pieces
  • 4 tablespoons butter, divided
  • 1/2 cup onion, chopped
  • 3 tablespoons all-purpose flour
  • 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 degrees.

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 saute 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 degrees for 30 minutes.

SERVES: 6 - 8

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