Recipe - Baked Catfish With Onions And Tomatoes

1 lg Head cauliflower; washed
& trimmed into small
florets
1 tablespoon Butter
1 tablespoon Flour
Salt
Freshly ground white pepper
One fourth cup Grated Parmesan cheese
1 ds Paprika
One fourth cup Toasted bread crumbs
1/8 cup Slivered almonds; toasted

1. Preheat oven to 375 F.

2. Place the florets in a large pan and just barely cover with water.
Bring to a boil, reduce heat and cook until twothirds done. Strain, saving
both the liquid and the cauliflower in a small casserole dish.

3. Heat the butter in a saucepan. When bubbling, add the flour and cook,
stirring constantly, 2 to 3 minutes. Slowly add the cauliflower liquid and
stir until slightly thickened. Season with salt, white pepper, Parmesan
and paprika. Pour over the cauliflower in the casserole.

4. Bake in preheated oven 10 to 15 minutes. Sprinkle with the bread
crumbs and almonds and serve immediately. Note: This dish can be prepared
in advance through step 2. Bring it to room temperature if refrigerated
and bake in preheated 400 F oven 10 to 15 minutes.

THE FOX AND HOUNDS

FRIESS LAKE ROAD, MILWAUKEE

From the Micro Cookbook Collection of American recipes, downloaded from
Glen's MM Recipe Archive, http://www.erols.com/hosey.