I am excited to have a day off tomorrow. Im going to work on bringing in the rest of the broccoli and cauliflower from the garden. I found a recipe for a cheesy cauliflower casserole that looks wonderful for cold winter days. I am going to dig the sweet potatoes at moms (ours didn’t do too hot this year) We will have to get some of the legendary Southern Ohio sweet potatoes from Grandma again this year. There are leeks in the kitchen garden that need to get pulled and sliced up to go in the dehydrator. The brussel sprouts and cabbage and wait awhile longer.
I think we will try to make our garden a little larger next year. I had hoped to get some winter squash in but hopefully next year. The Handy man does such a great job with the garden, thank goodness for his green thumb! Im not sure what he will be working on in the greenhouse tomorrow but he may need some help there, so we’ll see. Ill let you know how the casserole turns out.
1 head cauliflower
1 large green bell pepper, chopped
1 large onion, chopped
3 tablespoons butter
3 tablespoons flour
1 1/2 cups milk
1 cup shredded Cheddar cheese, divided
1/2 cup buttered bread crumbs or French fried onion crumbs
Trim cauliflower and separate into flowerets. In a saucepan combine cauliflower with peppers and onion; cover with water and salt. Bring to a boil; cover and cook for about 10 to 12 minutes, or until tender
In another saucepan; melt butter over medium-low heat. Stir in flour and stir until smooth and bubbly. Gradually add milk, stirring constantly. Continue cooking and stirring until thickened. Stir in 1/2 cup of the cheese. Pour sauce over cauliflower and transfer to a lightly buttered 1 1/2-quart baking dish. Top with buttered bread crumbs or French fried onions. Bake at 350° for about 30 minutes. Sprinkle with remaining cheese the last 5 minutes of baking time.