Cathleen's Kitchen

BAKED CAULIFLOWER

Ingredients:
1 cup ripe olivees
1 large head cauliflower
4 TBLsps. butter or margarine
4 TBLsps. flour
1 tsp. salt
2 cups milk
2 TBLsps. chopped pimiento
1 1/2 cups corn flakes

Cut olives into large pieces. Cook cauliflower in salted boiling water until tender but still firm. Drain. Cut a few of the flowerettes from center, leaving outer ones intact. Place cauliflower in buttered casserole or baking dish. Melt butter and blend in flour and salt. Stir in milk, and cook and stir until sauce boils thoroughly and is thickened. Combine with olives, pimiento and the scooped out cauliflower. Pour into center and around cauliflower in casserole; sprinkle lightly with crushed corn flakes. Bake in hot oven, 400 degrees, about 10 minutes. Serves 6 to 8.

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