Prep Time: 15 minsTotal Time: 45 minsServings: 2
About This Recipe
“Not too hard on the waistline. Add a bit of garlic if you want MMmmm. I don’t think that your family will know that you are serving them a dish that’s good for them”
Ingredients 2cupscauliflower florets, steamed2teaspoonsmargarine1/2 cupmushroom, sliced1tablespoongreen onion, chopped2teaspoonsflour1dashsalt1dashpepper1/2 cupskim milk2teaspoonsparmesan cheese, grated
DirectionsPut steamed cauliflower florets in a baking dish, single layer.Melt marg in a skillet, add mushrooms, green onion and saute for 1 minute.Stir in flour,salt& pepper, cook stirring constantly until the flour is incorpoarated with the mushrooms& onion.Slowly add milk and cook until slightly thickened.Pour sauce over cauliflower and sprinkle with parmesan.Bake 450f for about 15minutes or until the top is nicely browned.
“Wow! My DH said this is the best cauliflower dish he has ever eaten!I used wild chanterelle mushrooms that we picked. I thought they might be a little strong tasting but they weren’t at all. In fact, next time I will use a lot more, maybe doubling or tripling the amount with just a bit more white sauce. I steamed my cauliflower for only a couple of minutes so that it would still be crisp after the time in the oven. They were a great texture but I was prepared to fire it under the broiler if I thought they were getting too soft. I really appreciated the healthiness of this dish! Thanks, Bergy, I know I can always count on your recipes!”
“Yum Bergy!I did add garlic, and for DH I used the milk, but for myself I used broth in place of it.Thought there was a bit to much liquid…or it could have been thicker.Great taste, nice and healthy!Thanks!”