Shelly's Recipe

CAULIFLOWER AND CHEESE CASSEROLE

Category: Cauliflower

1 head cauliflower, about 1 1/2 lbs, separated into flowerrettes
1 small red bell pepper and green bell pepper, chopped
1 clove garlic, minced
2 tbsp cornstarch
1 1/2 cups milk or half-and-half
3 tbsp butter
Salt and pepper, to taste
1 cup Monterey jack cheese or gruyere cheese
2 tbsp fine dry bread crumbs
1 tbsp melted butter

Drop cauliflower into boiling salted water. Cook about 5 minutes or until crisp-tender; drain. Heat 1 tbsp butter in a skillet and add bell peppers. Saute for 1 1/2 minutes. Sprinkle over cauliflower.

In another saucepan, mix cornstarch and milk and cooking until thickened. Add with salt, pepper and cheese, stirring until cheese melts. Pour cauliflower mixture into cheese sauce. Stir to combine and then arrange in a shallow 2 quart well buttered baking dish. Mix bread crumbs and butter; sprinkle on top of casserole. Bake at 400 until bubbly and breadcrumbs have browned.