> Michel stay-the-****-outta-da-kitchen Bluster:

177.bay.webtv.net:
>
>> I love creamed cauliflower , but don't know how to make it ; Any
>> help please ;
>
>One simple way: Sauté onion, add cauliflower, broth to cover, cook for
>ten-twelve minutes until cauliflower is soft. Run through blender
>until creamy.

That's pureed, not creamed. Idiot.

HOT CAULIFLOWER WITH SHRIMP

1 large cauliflower
2 cups milk
1/2 medium onion, minced
2 sprigs dill
4 tablespoons butter
4 tablespoons flour
1 teaspoon salt
1/4 teaspoon white pepper
2 cups cooked and shelled shrimp, chopped
1/4 cup heavy cream, whipped
12 cooked and shelled shrimp, whole
2 tablespoons minced dill

Trim cauliflower, wash thoroughly and cook whole in boiling salted water.
Meanwhile make sauce. Combine milk, onion and dill. Bring to a boil. Strain
milk and keep hot. melt butter, stir in flour and cook 3 minutes, stirring
constantly. Do not brown. Stir hot milk into mixture and cook, stirring
constantly, until thickened and smooth. Cook 2 minutes longer. Season with salt
and pepper. Add chopped shrimp and cook over low heat until heated through.
Fold whipped cream into sauce. Place hot cauliflower on hot serving dish and
pour sauce over it. Decorate with whole shrimp and dill.

House & Garden
February 1964
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CAULIFLOWER AND HORSERADISH GRATIN

There's horseradish in the cream sauce and, for good measure, some more in the
buttery crumb crust.
3 1/2 pounds cauliflower, trimmed, cut into florets (about 8 cups)
6 tablespoons unsalted butter
3 tablespoons all purpose flour
2 cups half and half
7 tablespoons prepared white horseradish
1 teaspoon white wine vinegar
Ground nutmeg
1 cup packed grated Fontina cheese (about 4 ounces)
1/2 tablespoon Dijon mustard
2 cups fresh French breadcrumbs

Preheat oven to 375°F. Steam cauliflower until crisp-tender, about 9 minutes.
Transfer to 13x9x2-inch glass baking dish. Melt 3 tablespoons butter in heavy
large saucepan over medium heat. Add flour and stir 2 minutes (do not brown).
Gradually whisk in half and half. Cook until sauce boils and thickens, whisking
constantly, about 4 minutes. Mix in 5 tablespoons horseradish and vinegar.
Season to taste with nutmeg, salt and pepper. Pour sauce over cauliflower and
mix to coat. Sprinkle cheese over. (Can be made 1 day ahead. Cover and chill.)

Melt 3 tablespoons butter in heavy medium skillet over medium heat. Mix in
mustard and remaining 2 tablespoons horseradish. Add breadcrumbs; stir until
crumbs are golden brown, about 9 minutes. Sprinkle over cauliflower.

Bake until cauliflower is heated through, about 25 minutes.

Bon Appétit
April 1995
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---= BOYCOTT FRENCH--GERMAN (belgium) =---
---= Move UNITED NATIONS To Paris =---
Sheldon
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"Life would be devoid of all meaning were it without tribulation."