- 1 large head cauliflower, separated into flowerets
- 1/4 teaspoon salt
- 1/4 cup butter
- 1/4 cup flour
- 2 cups milk
- 1/3 cup sliced pimiento-stuffed olives
- salt and pepper to taste
- 1/2 cup shredded Cheddar cheese
- 1/2 teaspoon paprika
Cook cauliflower in boiling salted water until tender; drain. Place in a greased 2-quart casserole. Sprinkle with 1/4 teaspoon salt.
In saucepan, melt butter; blend in 1/4 cup flour until smooth and bubbly. Gradually stir in milk; cook, stirring constantly, until thickened. Add sliced olives and salt and pepper to taste; pour over cauliflower. Top casserole with shredded cheese and sprinkle with paprika. Bake at 375° for 15 minutes.
Cauliflower recipe serves 4 to 6.