Ingredients:
1 small cauliflower, cut into florets
1/2 lb 8oz whole button mushrooms, clean and quarter the lg ones
1 green bell pepper, remove seeds and diced 1”
4 tablespoons butter
2 tablespoons flour
1 cup milk
1 teaspoon onion salt
1/4 teaspoon white pepper
2 tablespoons butter
1/2 cup breadcrumbs
1 cup shredded cheddar cheese
1 cup Monterey Jack cheese
Parsley for garnish (optional)
In a saucepan bring water to boil add cauliflower and cook until tender, about 12 minutes. In a saucepan melt 2 tablespoons butter and sauté mushrooms and peppers, until mushrooms are glossy. In a 2 qt casserole add the peppers, mushrooms and cauliflower; stir to combine. Add the remaining butter in the skillet stir in flour and whisk in the milk a little at a time until smooth and thick. Season with salt and pepper. Pour sauce over vegetables. In the skillet toast the breadcrumbs in 2 tablespoons butter, stirring constantly. Set aside. Bake the vegetables in a 350F preheated oven for 25 minutes. Remove from oven and fold in cheese, sprinkle with breadcrumbs and bake an additional 5-10 minutes, until bubbly. Garnish with parsley (optional) Yum Yum!
Microwave Instructions:
In a 2 1/2 qt dish combine the cauliflower florets, mushrooms and diced bell peppers. Cut the butter into small pieces and sprinkle over the vegetables, season with onion salts and pepper. Cover with plastic wrap and microwave on high for 5 minutes. Let stand for 2 minutes and stir. In a small bowl blend the flour and milk add it to the vegetables, mix well and cover tightly. Microwave again for another 5-8 minutes, or until bubbly. Prepare the toasted breadcrumbs to combine the crumbs with 2 tablespoons butter in a glass pie plate. Microwave on high for 1 minute, stir then another minute. Uncover vegetables fold in cheeses and sprinkle with breadcrumbs. Garnish with parsley (optional). Serve
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