Camellia's Cauliflower Lima Bean Au Gratin

Ingredients

  • 1 (2-pound) Head Cauliflower, cut into large florets

  • 1 pound   Camellia Brand Large Lima Beans, cooked

  • To taste Kosher Salt

  • 3 tablespoons Butter, unsalted

  • 3 tablespoons  All-Purpose Flour

  • 3 cups  Hot Milk

  • .5 teaspoon  Pepper, freshly ground

  • .25 teaspoon  Nutmeg, grated

  • 1 cup  Sharp cheddar cheese, freshly grated, divided

  • .5 cup  Parmesan, freshly grated 

  • .25 cup  Breadcrumbs, fresh

Procedure

Image by: Camellia Brand

Preheat oven to 375°F. Cook the cauliflower florets in a large pot of boiling, salted water for 5 to 6 minutes, until tender but still firm. Drain. In a large bowl, gently mix cauliflower with cooked beans. 

Melt butter in a medium saucepan over low heat. Add flour, stirring constantly with a wooden spoon for 2 minutes. Pour hot milk into the butter-flour mixture and stir until it comes to a boil. Boil, whisking constantly, for 1 minute, or until thickened.  

Remove from heat, and add 1 teaspoon of salt, 1/2 teaspoon pepper, 1/4 teaspoon nutmeg, 3/4 cup of the Cheddar cheese, and the Parmesan cheese. Stir well. 

Pour 1/3 of the sauce on the bottom of a large casserole dish. Place the drained cauliflower & bean mixture on top and then spread the rest of the sauce evenly over the mixture. Sprinkle with breadcrumbs and remaining 1/4 cup cheese. Add salt and pepper to taste. 

Bake for 25 to 30 minutes, until top is bubbly and brown. Serve hot or at room temperature.

CookingPoppy TookerPoppy Tooker, Camellia Brand BeansComment