CAULIFLOWER AU GRATIN (291)    RECIPE (114)

• CAULIFLOWER, FROZEN
  QUANTITY:   10
  ASSOCIATED NUTRIENT:   CAULIFLOWER, FRZ, CKD WO/SALT
  NUTRIENT AMOUNT IN LBS.:   10
• MILK, DRY, NONFAT
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   MILK, DRY, SKIM, NON-FAT SOLIDS, REGULAR, W/ADDED VIT A
  NUTRIENT AMOUNT IN LBS.:   1
• WATER, COLD
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   WATER
  NUTRIENT AMOUNT IN LBS.:   8.36
• MARGARINE, SALTED, BULK
  QUANTITY:   1.25
  ASSOCIATED NUTRIENT:   MARGARINE, REGULAR, HARD, SYBN
  NUTRIENT AMOUNT IN LBS.:   1.25
• FLOUR, GENERAL PURPOSE
  QUANTITY:   .625
  ASSOCIATED NUTRIENT:   FLOUR, WHEAT, ALL PURPOSE OR FAMILY, ENR
  NUTRIENT AMOUNT IN LBS.:   .625
• SALT
  QUANTITY:   .125
  ASSOCIATED NUTRIENT:   SALT, TABLE
  NUTRIENT AMOUNT IN LBS.:   .125
• CHEESE, CHEDDAR AGED, HARD, BRICK
  QUANTITY:   1
  ASSOCIATED NUTRIENT:   CHEESE, CHEDDAR, AMER DOMESTIC
  NUTRIENT AMOUNT IN LBS.:   1
• BREADCRUMBS
  QUANTITY:   .25
  ASSOCIATED NUTRIENT:   BREADCRUMBS, DRY, GRATED
  NUTRIENT AMOUNT IN LBS.:   .25

1) ADD TO SALTED BOILING WATER AND COOK UNTIL JUST TENDER. DO
7) MIX BREADCRUMBS AND MARGARINE TO MOISTEN. SPRINKLE MIXTURE
   OVER CAULIFLOWER.
8) BAKE UNTIL CRUMBS ARE BROWNED.
   NOT OVERCOOK. DRAIN.
2) RECONSTITUTE MILK. HEAT TO BELOW BOIL. RETAIN FOR STEP 5.
3) MELT MARGARINE; ADD FLOUR AND COOK TOGETHER TO FORM ROUX.
4) ADD ROUX TO HEATED MILK FROM STEP 2, STIRRING CONSTANTLY.
   SIMMER UNTIL CREAM SAUCE IS THICKENED.
5) ADD SALT TO SAUCE; MIX TO DISTRIBUTE.
6) GRATE CHEESE AND ADD TO SAUCE; MIX TO DISTRIBUTE.
   POUR SAUCE OVER CAULIFLOWER FROM STEP 1.