My mind is on Thanksgiving, so I wanted to share one of my favorite non-traditional recipes with you: Mom’s Creamy Swiss and Cauliflower Bake. Vegetables have never tasted so good!
2 large heads of cauliflower
1 stick of butter
1/2 cup of flour
2 cubes of chicken boullion
4 cups of milk
1 lb. Swiss cheese, grated
1. Break the cauliflower into bite size pieces and steam until crisp tender (just a couple minutes, not mushy!!)
2. Make a white sauce: Melt the butter over medium heat. Whisk in the flour so it forms a rue. Slowly whisk in the milk and buillion and stir until the sauce thickens and there are no lumps.
3. Spray a 9 x 13 pan with non-stick cooking spray and layer 1/2 the cauliflower, 1/2  the sauce, then 1/2 the cheese and repeat.
4. Bake at 350 for 30-35 minute or until it is hot and bubbly!