While I recently was pulling up the broccoli plants, I spied snow white cauliflower heads peeking out from masses of tall and dense greens. I harvested one cauliflower and gave a neighbor another but they need to be taken care of before too long.
I read a quote in the First Coast Magazine that read: "Cooking is like love. It should be entered into with abandon or not at all." -- Harriet van Horne
So, here I go taking out a bag of broccoli from the freezer and let it thaw while I cut the cauliflower into bite size florets enough to serve two hungry gardeners and provide for tomorrow's lunch as well. I spread out the broccoli and the cauliflower florets into a greased baking dish and set it aside.
I grated cheese to make a cup and then some for topping the casserole. I also set that aside.
Here comes the abandon part: to make a white creamy and cheesy sauce for the casserole. In a pot I melted a generous helping of margarine and gently cooked it together with a couple of heaping tablespoons of all-purpose flour and a little mustard, stirring constantly to keep the sauce from sticking to the bottom of the pot.
I slowly added 2 cups of milk, kept stirring, and finally added the grated cheese, and stirred until the cheese had melted and the sauce was smooth. Nice going!
Now, I poured the sauce over the broccoli and cauliflower florets, covering the vegetables, and topped it off with the left over grated cheese.
The casserole was baked in a 400 F degree oven for 39 - 35 minutes.
This creamy and hearty casserole was served with chicken and a large biscuit. Bon appetite!
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