Escalloped Cauliflower (Three portions)
This classic Escalloped Cauliflower recipe offers a comforting and satisfying dish, perfect for a light lunch or side. The tender cauliflower is enveloped in a creamy white sauce and topped with golden, buttery crumbs, creating a delightful textural contrast. It's a simple yet elegant way to enjoy this versatile vegetable.
Ingredients
- 1 small head Cauliflower
- 1 quart Water
- 1 teaspoon Salt
- 1 1/2 C Vegetable white sauce, seasoned
- 1/4 C Buttered bread crumbs
- 1 tablespoon White vinegar (Quantity estimated (not specified in original recipe))
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Instructions
- 1Soak the cauliflower in cold water to which 1 tablespoon of white vinegar has been added for 10 minutes. This helps to remove any insects or dirt. Cut the cauliflower into florets.
- 2Bring 1 quart of water to a boil in a large pot. Add 1 teaspoon of salt. Add the cauliflower florets and cook until tender, about 10 minutes.
- 3Add the cooked cauliflower to the vegetable white sauce. Pour the mixture into a well-buttered baking dish. Cover with buttered bread crumbs. Bake in a moderate oven at 350°F (175°C) for 20 minutes, or until the crumbs are golden brown and the dish is heated through.
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