Recipe: Cauliflower Casserole Deluxe (with tomatoes and cheese sauce, 1980's)

CAULIFLOWER CASSEROLE DELUXE

12 ounces cauliflower florets (about 3 1/2 cups)
2 medium tomatoes, sliced
1 (8 ounce) can sliced water chestnuts
2 green onions with tops, chopped
1/4 cup chopped celery
1/4 cup chopped red bell pepper
1 teaspoon dried basil
1/2 teaspoon seasoned salt
1/4 teaspoon ground black pepper
1/8 teaspoon ground cayenne pepper
2 tablespoons flour
1 cup milk (regular, 2% or fat free)
4 ounces sharp cheddar cheese, shredded (regular or reduced-fat)
1/4 cup seasoned bread crumbs
Minced fresh parsley (optional, to garnish)

Steam fresh cauliflower florets about 5-7 minutes or frozen florets according to package instructions just until crisp tender; drain.

Coat a saucepan with cooking spray. Saute green onions, celery, and bell peppers until limp. Add seasonings. Blend in flour and cook 1 minute. Gradually add milk, stirring constantly. Simmer until mixture thickens. Remove from heat. Add cheese and stir until melted.

In a 2-quart baking dish, layer half the cauliflower, sliced tomatoes and water chestnuts. Pour over half the sauce. Repeat layers ending with sauce. Sprinkle with bread crumbs and parsley.

Bake at 350 degrees F for 25-30 min until bubbly and top is a light golden brown.

Makes 6 servings
Adapted by Rosemary Winters from source: Fresh Ideas for Vegetable Cooking by Georgia Machala Massie, 1985