CAULIFLOWER CASSEROLE WITH WHITE CHEDDAR ENJOY DAN:

             CAULIFLOWER CASSEROLE WITH CHEDDAR by CHEF DAN:

Serves 4

INGREDIENTS:

1 head cauliflower florets (about 4 cups)

6 tablespoon butter, divided

1/2-red bell pepper, finely chopped

4 scallions, bias sliced into 1/2-inch lengths

1 tablespoon EACH Tandoori masala, smoked paprika, sumac, and red pepper flakes

3 tablespoon all-purpose flour

Sea salt and freshly ground black pepper to taste

1-1/2-cups low fat milk

1 cup coarsely grated white cheddar cheese

1 cup Panko

DIRECTIONS: (PREHEAT OVEN TO 350 F)

1.   Butter a baking dish.

2.   Steam the cauliflower until just tender about a7 minutes.

3.   Set aside.

4.   In skillet melt 4 tablespoons butter over medium-low heat.

5.   Add bell pepper and cook, stirring until tender, about 2 minutes.

6.   Add scallions, and next 4 ingredients, and cook another 2 minutes.

7.   Add the flour and stir until blended.

8.   Stir in milk and cook stirring until thickened.

9.   Add 1 cup of cheddar cheese and season with salt and pepper.

10.                Cook stirring, until cheese is melted.

11.                Combine with the cauliflower and spoon into a prepared baking dish.

12.                Melt the 2 remaining of butter and toss with Panko.

13.                Stir until crumbs are thoroughly coated.

14.                Sprinkle evenly over the casserole.

15.                Bake for about 30 minutes, until top is nicely browned.

FOODIST DAN:                                                              BON-APPETITE!!