You can choose to make this with broccoli, and it will be more colourful, but the taste with the cauliflower is exceptional. And it’s a good way to increase both calcium and veggie intake.
Preheat oven to 350°F (180°C)
1. In a large saucepan, cook cauliflower in boiling salted water until tender-crisp; drain.
2. In a medium saucepan, melt the ¼ cup (50mL) butter. Sauté mushrooms and celery until tender and liquid has evaporated. Blend in flour and dry mustard. Gradually stir in milk. Cook and stir over medium heat until mixture boils and thickens. Remove from heat, add Swiss cheese and stir until cheese is melted. Season with salt and pepper to taste.
3. Place cauliflower in casserole dish and pour sauce over top. Combine cornflake crumbs and melted butter; sprinkle over casserole. Bake in preheated oven for 20 minutes, or until heated through.
TIP: Toasted nuts (almonds or walnuts) add another dimension to this dish, as well as extra nutrients.
From The Everyday Calcium Cookbook by Helen Bishop MacDonald ©2004.