This recipe came from my Aunt Della, who shared it in a recipe booklet that my sister gave me for a bridal shower in 1984. I have no idea where she got this recipe, but I think she had been making it for quite a while. It’s been in my collection since 1984. Years before, we had been in their home for Sunday lunch when she served this dish. She never forgot my love for this, so when she had to choose a recipe, this is the one she put into my cookbook.
If you’ve got some left-over fresh cauliflower that you need to use up and you’re tired of vegetables with dip or steamed cauliflower with broccoli or California blend, then you should try this recipe. While it looks like it’s a lot of work, you can actually put this together in about twenty minutes. You can add whatever seasonings you’d like: salt, pepper, garlic, onion powder, or some red pepper flakes. While the cauliflower is cooking, make your sauce and separate your eggs. Then put it all together.
Add the egg yolks to the cooked, seasoned, and drained cauliflower.
Whip up the egg whites until they are stiff and mix it all together. Then bake it for thirty minutes in a 400-degree oven.
Here is the recipe!
- 1 medium-sized head cauliflower
- ¼ cup margarine
- 2 Tbsp. flour
- 1 cup milk or milk and water in which cauliflower has been cooked
- ¼ cup fine breadcrumbs
- 3 eggs, separated
- 1 cup grated cheese
- Wash cauliflower and drain
- Cut into flowerets
- Cook in water until tender, then drain
- In a separate kettle, heat butter, then stir in flour
- Add milk, stirring until the mixture thickens
- Separate eggs and stir egg yolks into the cauliflower
- Add cheese, and mix together with the white sauce
- Season with salt, pepper, and most of the breadcrumbs
- Add other seasonings such as garlic powder, onion powder, red pepper flakes, etc.
- Beat egg whites until stiff and combine with the other ingredients
- Put into a greased dish
- Sprinkle breadcrumbs on top
- Bake in a preheated oven at 400 for 30 minutes
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