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This recipe comes from Barbara Bennett of Sacramento who found it in a Julia Child cookbook. For a richer sauce, Bennett uses half and half instead of milk when making the mornay sauce. Ingredients For mornay sauce 2 tablespoons butter 3 tablespoons flour 2 cups whole milk (or half and half)

Creamed Cauliflower TOH 1 medium head cauliflower, broken into florets (about 7 cups) 1-1/2 teaspoons salt, divided 1/2 cup dry bread crumbs, divided 1 cup half-and-half cream 1 tablespoon butter Minced fresh parsley Place cauliflower in a saucepan; add 1 in. of water and 1 teaspoon salt. Bring to a

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Soak a solid head of cauliflower in cold salted water for about 1 hour. Then wash thoroughly, wrap carefully in cheesecloth, and cook in boiling salted water until tender. When sufficiently cooked, drain, and make a sauce of the other ingredients. Place the cauliflower in a vegetable dish, pour the

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Easy Creamed Cauliflower 1 medium head cauliflower, separated into flowerets 1 can cream of chicken soup 1/2 cup mayonnaise 2 teaspoons lemon juice dash paprika Cook cauliflower in salted water 8 to 12 minutes or until tender; drain. In a saucepan combine remaining ingredients; heat through; pour
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How Do You Make Creamed Cauliflower