Ingredients
6 cups cauliflower florets
14 cup diced white onion
14 cup unsalted butter
13 cup all-purpose flour
2 cups milk
1 cup shredded swiss cheese
1 teaspoon salt
14 teaspoon garlic salt
14 teaspoon white pepper
10 black olives
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In a large saucepan, cook cauliflower in a small amount of water for 6-7 minutes or until crisp-tender; drain well. In a medium saucepan, saute onion in butter for 2 minutes. Stir in flour until blended; gradually add milk. Bring to a boil; boil for 2 minutes, stirring constantly. Remove from the heat; stir in cheese until melted. Add salt, garlic salt and pepper. Place half of the cauliflower in a greased 2-1/2-qt. baking dish; top with half of the sauce. Repeat. Bake, uncovered, at 350 for 20 minutes or until bubbly. Add olives for eyes and mouth and a carrot for the nose. Yield: 6-8 servings.
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Record your recipes and experiments — organized cooking journal
Italian pasta organized by shape — which sauce belongs with which pasta
Filipino cuisine — adobo, sinigang, lumpia, kare-kare, lechon
Shaved ice machine — kakigori, bingsu, snow cones, Italian ice