Instructions: Trim cauliflower, but leave it whole. Place on vegetable steamer in pot with tight-fitting lid. Add enough water to come to 1-inch below steamer rack. Heat to a boil, cover tightly. Reduce heat to maintain steam.

Cook about 15 - 20 minutes or until cauliflower is fork-tender but not mushy.

Serve with hot Mornay Sauce spooned over cauliflower. Sprinkle with toasted almonds and chopped parsley. Serve immediately, spooning sauce over each serving.

Tip: To toast almonds, place in a single layer in a heavy skillet. Shake over medium heat for 5 to 7 minutes, until evenly toasted.

Mornay Sauce:
Heat butter in heavy saucepan. Stir in flour, salt & cayenne. Slowly add milk and heat to a boil. Cook, stirring constantly until thickened. Add cheese.

Makes about 1 1/2 cups sauce.

4 Servings

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.