Creamy Cauliflower Bake

Posted March 12, 2013 by admin


  • 1 head Scobey's Cauliflower
  • 1 sm Onion, chopped
  • 2 Ts Butter or Margarine
  • 2 Ts Flour
  • 1/2 tsp Salt
  • 1/8 - 1/4 tsp Pepper
  • 1 Dash Ground Red Pepper
  • 1 cup Half and Half, Light Cream or Milk
  • 1/2 cup Shredded Cheddar or American Cheese
  • 1/4 cup Slivered Almonds
  • 2 Ts Snipped Parsley


Wash cauliflower and remove leaves and woody stem. Break into flowerets (you should have about 4 c).
In a medium saucepan cook cauliflower, covered, in a small amount of boiling salted water for 5 minutes. Drain.
In the same saucepan cook onion in butter until onion is tender but not brown.
Stir in flour, salt, pepper, and ground red pepper.
Add half-and-half all at once.
Cook and stir over medium heat until thick and bubbly.
Add mixture to a 1 qt. casserole dish.
Sprinkle with almonds.
Bake at 350 for 15 minutes or until heated through.
Sprinkle with parsley.
Yield: 4 servings

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