Scalloped Cauliflower

This is a simple, old-fashioned way to serve cauliflower. It’s a way to serve this tasty veggie as comfort food.

Serves: 6 or more

• 1 large head cauliflower
• 2 tablespoons nonhydrogenated margarine such as Earth Balance
• 2 1/2 tablespoons unbleached white flour
• 1 1/4 cups unsweetened non-dairy milk
• 1/2 teaspoon salt
• Freshly ground pepper
• 1/2 cup firmly packed grated mozzarella-style non-dairy cheese, optional
• 2 scallions, minced
• 1 cup soft whole-grain bread crumbs
• Paprika for topping

Preheat the oven to 350 degrees.

Cut the cauliflower into bite-sized pieces and florets. Steam until tender-crisp, about 8 to 10 minutes, then refresh immediately under cold water until the steam subsides. Drain well, then arrange the cauliflower pieces in a lightly oiled large shallow baking pan.

Heat the margarine in a small saucepan. Sprinkle in the flour, a little at a time, stirring  until well blended. Add the nondairy milk, about 1/4 cup at a time, stirring it in carefully to avoid lumping. Add the salt and a few grindings of pepper. Simmer gently over low heat until the sauce thickens.

Pour the sauce over the cauliflower, then sprinkle on the optional grated cheese, followed by the scallions. Top with the bread crumbs and garnish with a dusting of paprika.

Bake for 20 to 25 minutes, or until the crumbs are lightly browned. Serve at once.

• Here for more broccoli and cauliflower recipes.