Italian-Style Cauliflower/Cavolfiore Italiano
When choosing fresh cauliflower, look for heads that are firm and very white, with crisp, green leaves. Avoid heads with brown spots or yellowish, wilted leaves. To store cauliflower for a couple of days, just cover the whole head with plastic wrap and put it in the refrigerator.
– 1 head fresh cauliflower
– 4 tbsp. butter or margarine
– 1 small green pepper, cleaned out and sliced
– 1/4 lb. fresh mushrooms, sliced
– 2 tbsp. all-purpose flour
– 1 c. milk
– 1 lb. mild pimento cheese, sliced.
Cut core out of cauliflower and place its flower-shaped pieces in a large kettle of water. Bring water to a boil and cook cauliflower about 3 to 5 minutes. Drain.
Melt butter in a skillet and saute pepper slices and mushrooms.
Preheat the oven to 350°F.
Remove the skillet from heat and sprinkle in flour a little at a time, stirring briskly.
Add milk slowly, stirring constantly. Return to heat and stir until mixture thickens. Place cauliflower in a casserole dish. Lay cheese slices over cauliflower and pour creamed green pepper and mushrooms over the top. Bake 20 minutes.
Food: Italian-Style Cauliflower/Cavolfiore Italiano