Instructions: Remove the leaves and stalk from the head of cauliflower, separate into florets, and rinse in cold water. Put cauliflower in a large pot and cover with water. Bring to a boil and cook-or steam over water-until the florets are just tender. Drain and place in a well-oiled baking dish. Heat the olive oil in a saucepan and lightly brown the flour to make a roux. Add the tomato juice and lemon juice and stir until smooth. Stir in the cheese, chile, salt, and pepper and cook over very low heat just until the cheese melts.

Preheat oven to 375 degrees. Pour the tomato-cheese mixture over the cauliflower, cover with the bread crumbs, and sprinkle the top with paprika. Bake in a 375-degree oven 15 to 20 minutes or until heated through and the top is lightly browned.

SERVING SUGGESTIONS: This is nice to serve in a more formal setting with lamb chops and fresh fruit.

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