| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Dairy, Meats, Grains |
|
Vegetables |
1 |
Servings |
INGREDIENTS
| 1 |
md |
Head cauliflower; broken into flowerets |
| 1 |
c |
Sour cream |
| 1 |
c |
Cheddar cheese; shredded |
| 1 |
tb |
Flour |
| 2 |
ts |
Chicken stock; (bouillon okay) |
| 1 |
ts |
Dry mustard |
| 1/3 |
c |
Walnuts |
| 1/4 |
c |
Bread crumbs |
| 1 |
tb |
Butter; melted |
| 1 |
ts |
Dried marjoram |
| 1/2 |
ts |
Onion salt |
INSTRUCTIONS
Heat 1 inch of salted water to boiling, add cauliflower. Heat to boiling,
reduce heat, cover and simmer 15 minutes; then drain. Heat oven to 400
degrees. In a separate bowl mix sour cream, cheese, flour, stock and
mustard. Place cauliflower in 2-quart casserole dish. Spoon cheese mixture
over cauliflower. Mix walnuts, crumbs, butter, marjoram and onion salt
together. Sprinkle over cheese and cauliflower. Bake 15 to 20 minutes.
Serves 6 to 8.
Posted to recipelu-digest by "Diane Geary" <diane@keyway.net> on Feb 6,
1998
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