"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Cauliflower Au Gratin Recipe

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This recipe for Cauliflower Au Gratin, by , is from Serenity Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Linda Kleven


4 c. cauliflower or one head of cauliflower
4 tsp. butter
2 tsp. prepared, minced garlic
2 tbsp. all purpose flour
tsp. salt (optional)
dash of cayenne pepper
2 c. evaporated milk (one can)
2 c. shredded Marble Jack cheddar cheese
1 c. frozen whole kernel corn

1. Core the cauliflower. Cut and separate the florets. Steam the cauliflower until tender. When done, put in a 9x13" glass baking dish. Pepper it lightly and set aside.

2. In a large deep pan, melt butter. Add garlic and lightly saute for not even a minute (don't let your garlic and butter get browned or burnt). Whisk in flour, salt, and cayenne pepper.

3. Add milk c. at a time, incorporating completely before adding more. Stir constantly until sauce thickens a bit. Stir in about half a cup of cheese until it melts. Add corn and mix. It will thicken. Stir constantly to prevent it from sticking to the pan and burning.

4. Take off heat and pour over cauliflower. Make sure it covers evenly. Sprinkle the remaining cheese over the sauce. Bake at 350 F. for 30 minutes. Cut into 4 sections.




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