Home Cookin Chapter: Recipes From Thibeault’s Table

Cauliflower Au Gratin
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You don’t really follow a recipe for this type of vegetable dish so this is just an outline. Adjust it to suit your own taste.

Small head of cauliflower cooked until almost tender
Butter
Flour
Garlic
Salt, pepper
Chicken broth
Cream
Cheddar Cheese or parmesan
Bread Crumbs
Parmesan cheese

Make a roux with butter and flour. Add a little minced garlic.

Add chicken broth and/or cream. Cook until sauce is thick and add some cheddar or parmesan cheese.

Stir in the cauliflower. Pour into a casserole dish.

Sauté some fresh bread crumbs in a little butter seasoned with garlic and more parmesan cheese and sprinkle on top of the cauliflower. Bake in a 350 oven until hot.