Scalloped Cauliflower

Ingredients

• 1 large head cauliflower (about 2 pounds)
• Hide ingredients for 2 cups White Sauce I, mixed with ¼ teaspoon grated or ground nutmeg or 1 tablespoon Dijon mustard 1 2 cups White Sauce I, mixed with ¼ teaspoon grated or ground nutmeg or 1 tablespoon Dijon mustard (opens in new tab) 2 cups White Sauce I, mixed with ¼ teaspoon grated or ground nutmeg or 1 tablespoon Dijon mustard
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 cup milk
  • Salt and black or white pepper
  • Grated or ground nutmeg

  Sub-recipe steps

  1. Melt in a medium saucepan over medium-low heat: 2 tablespoons butter
  2. Whisk in until well blended and smooth, about 1 ½ minutes: 2 tablespoons all-purpose flour
  3. Remove the pan from the heat and slowly whisk in: 1 cup milk
  4. Return the pan to the heat and bring to a simmer, whisking constantly to prevent lumps. Continue to cook, whisking, until the sauce is smooth and hot and has thickened, 1 to 2 minutes. If you are using this sauce as is, season to taste with: Salt and black or white pepper; Grated or ground nutmeg
  5. Prepare White Sauce I, using 3 tablespoons butter, 3 tablespoons all-purpose flour, and 1 cup milk.
• ½ cup plain or buttered fresh bread crumbs
• ⅓ cup grated Parmesan, Gruyère, or aged Cheddar
• Sweet paprika