1 lb. cauliflower, cut into small pieces
2 Tbsp. fresh breadcrumbs
¼ c. grated Cheddar

Cheese Sauce
¼ c. butter
¼ c. all purpose flour
1 ¼ c. warm milk
1 tsp. Dijon mustard
½ grated Cheddar
½ c. grated Parmesan

Lightly grease 3 qt. heat proof dish.  Cook the cauliflower pieces in a saucepan of lightly salted boiling water for 10 minutes or until just tender.  Drain thoroughly, transfer to prepared dish and keep warm.

For the cheese sauce, melt butter in pan over low heat.  tir in flour and cook for 1 minute.  Remove from heat and gradually stir in milk and mustard.  Return to the heat and stir constantly until the sauce boils and thickens.  Reduce the heat and simmer for 2 minutes, then remove the pan from the heat.  Add Cheddar and Parmesan and stir until well melted.  Do not reheat or the oil will come out of the cheese.  Season with salt and pepper and pour over the cauliflower.

Combine the breadcrumbs and cheddar and sprinkle over the sauce.  Grill under medium heat until the top is brown and bubbling.  Serve immediately.  This sauce is also delicious over other vegetables.

This recipe is from www.hortns.com
Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page.