| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables, Dairy, Eggs | Fondue, Vegetables | 4 | Servings | |
INGREDIENTS
| 1 | Cauliflower — cut into | |
| Flowerets | ||
| 3 | oz | Dried breadcrumbs |
| 1 1/2 | oz | Parmesan cheese — grated |
| 1 | tb | Fresh parsley — chopped |
| Salt and pepper | ||
| 2 | Eggs — beaten | |
| FOR SAUCE | ||
| 1/2 | oz | Butter |
| 1/2 | oz | Plain flour |
| 10 | Fluid ounces milk | |
| 1/2 | ts | Prepared mustard |
| 2 | oz | Cheddar cheese — grated |
| pn | Cayenne pepper |
INSTRUCTIONS
Par-boil cauliflower in a saucepan of boiling salted water for 4-5 minutes, drain well. In a bowl mix together breadcrumbs, Parmesan cheese and parsley and season with salt and pepper. Dip cauliflower flowerets in beaten egg, then coat in breadcrumb mixture. put on serving plate and set aside until ready to cook in hot oil. To make cheese sauce, melt butter in a small saucepan, stir in flower and cook for 1 minute. Remove from heat and add milk slowly. Bring to the boil, stirring, then simmer for 2 minutes. Stir in mustard, cheese, cayenne and season with salt and pepper. Serve hot. Posted to MC-Recipe Digest V1 #146 Date: Wed, 10 Jul 1996 14:53:19 +0000 From: Susan Taft <[email protected]>
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