1 medium sized cauliflower
1 1/2 cups béchamel (white sauce recipe below)
2 tbsps melted butter
4 tbsps bread crumbs
4 tbsps parmesan
Soak cauliflower in salted water until ready to cook. Cook in boiling salt water 15-20 minutes, until tender. Drain thoroughly and put in a casserole dish which has been prepared with cooking spray.
Prepare the sauce.
Melt 2 tbsps butter or marg in a small saucepan over medium heat. Stir in 2 tbsps flour, salt and pepper to taste. Cook 1 minute, stirring constantly. Whisk in 1 cup milk. Cook and stir until thickened.
Pour the sauce over the cauliflower.
Mix together the melted butter, bread crumbs and parmesan.
Sprinkle and pat over sauce.
Bake at 350F for 8-10 minutes.
Cut into wedges and serve.
A variation would be to cook cauliflower flowerets, spread them in your pan and cover with sauce to bake. Taste good either way.