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Califlower Au Gratin Recipe

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This recipe for Califlower Au Gratin, by , is from The Taste of Tonawanda, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nancy Schork
Added: Saturday, January 31, 2009


4 quarts water
2 Tbsp salt
1 Tbsp fresh lemon juice
1 medium (about 1-1/2 lbs) head cauliflower, broken into florets
1 tbsp olive oil
1 clove garlic, chopped
1 cup half & half or light cream
cup Seasoned Bread Crumbs
1 cup shredded Asiago cheese

Preheat oven on 350
Bring water, salt and lemon juice to boil on HIGH. Add cauliflower and cook, covered, 4-5 min until just tender (cooking covered helps keep vegetable white).
Drain and place in ice water to shock.
Drain again; set aside. (This step can be done ahead of time).
Butter or spray with Pam sides and bottom of casserole and coat sides and bottom of casserole with 2 Tbsp of bread crumbs
Mix remaining bread crumbs with cheese and olive oil
Place califlower into dish
Pour light cream on top.
Season with salt and pepper
Sprinkle remaining bread crumb mixture on top
Bake for 30-45 min, until bubbling and lightly browned




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