Cauliflower Casserole
INGREDIENTS
- 1 large head cauliflower (about 3 pounds)
- 2 cups sliced mushrooms
- 1/3 cup finely-chopped celery
- 1/4 cup butter (or dairy-free buttery spread)
- 2 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon dry mustard
- 1 1/4 cups milk (or almond milk)
- 1 cup grated Cheddar cheese (or vegan cheddar cheese shreds)
- 1/2 cup soda cracker crumbs or bread crumbs (try Late July Classic Rich Crackers)
- 2 tablespoons melted butter
- Preheat oven to 350 degrees. F. Lightly-butter a 1 1/2-quart baking dish.
- Wash the cauliflower and remove the tough outer leaves of the cauliflower and discard. Break cauliflower into small florets.
- Boil or steam cauliflower florets in water until just tender, about 4 to 6 minutes. Remove from heat and drain. Transfer the cooked cauliflower to the prepared baking dish; set aside.
- In a large frying pan over medium-high heat, melt the 1/4 cup butter and saute mushrooms and celery until tender, approximately 4 to 5 minutes. Blend in flour, salt, and mustard. Gradually stir in milk and cook until mixture comes just to a boil, stirring constantly. Add cheese and stir until melted. Remove from heat.
- Pour the cheese sauce over the top of the cooked cauliflower; set aside.
- In a bowl, combine cracker or bread crumbs with the 2 tablespoons melted butter; sprinkle mixture over the top of the casserole.
- Bake approximately 25 to 30 minutes or until the top is golden brown. Remove from oven and serve hot.
- Makes 4 servings.