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Christmas Cauliflower


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Member since 2009

Serves 8 to 10 servings | Prep Time | Cook Time 25 min. or until bubby

Ingredients

1 Large Head Cauliflower, broken into florets
1/4 c. diced green pepper
1 jar (7.3 oz.) sliced mushrooms, drained
1/4 c. butter or margarine
1/3 c. all purpose flour
2 c. milk
1 c. (4 oz.) shredded Swiss cheese
2 Tbsp. diced pimientos
1 tsp. salt
Paprika, optional


In a large saucepan, cook cauliflower in a small amount of water for 6 to 7 minutes or until crisp-tender; drain well.


In a medium saucepan, sauté green pepper and mushrooms in butter for 2 minutes.


Add flour; gradually stir in milk. Bring to a boil; boil for 2 minutes, stirring constantly.


Remove from the heat; stir in cheese until melted.


Add pimientos and salt.


Place half of the cauliflower in a greased 2 quart baking dish; top with half of the sauce.


Repeat layers.


Bake, uncovered, at 325 degrees for 25 minutes or until bubbly. Sprinkle with paprika if desired.





I have doubled this too. You can combine broccoli with the cauliflower as well. Can be made the day before.


Pairs Well With


Notes

I got this years ago in a Taste of Home Magazine. I suppose they call it Christmas Cauliflower is because of the red and green in it, but of course, can be made anytime.

Whenever I make it I get rave reviews. I know you will enjoy it.

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