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Prep 10min
Total45min
Servings6
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Ingredients
1
large head of cauliflower, chopped to bite-sized pieces
4
tablespoons butter
3
tablespoons flour
1/2
pint half-and-half OR cream
1 1/2
cup shredded parmesan cheese
1/4
cup Rice Chex™ cereal, finely crushed
1
tablespoon butter, melted
1/8
teaspoon pepper
Pinch nutmeg
Salt to taste
1
small white onion, chopped
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Steps
1
Preheat the oven to 375°F. In a large, boiling pot of water, cook the cauliflower just unti softened. About 5 minutes. Drain. Then toss cauliflower into a 9x9 inch baking dish which has been sprayed lightly with nonstick cooking spray.
2
In a saucepan, cook the onions in the 4 tablespoons of butter over medium heat, just until the onions are translucent. Then sprinkle in the flour and whisk it to make a thick roux.
3
Add a little bit of cream, then whisk the mixture until smooth. Add a bit more, whisk, then add the rest of the cream. Sprinkle the cheese into the sauce, then pour over the cauliflower mixture.
4
In a small bowl, combine Rice Chex™, melted butter, pepper, nutmeg, and a bit of salt. Sprinkle over the cauliflower.
5
Bake in preheated oven for 25-30 minutes.
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No nutrition information available for this recipe
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