1 head cauliflower (about 1 1/2 lbs.)
1 small onion, chopped
2 Tblsp. butter
2 Tblsp. flour
1/4 tsp. salt
1/8 to 1/4 tsp pepper
dash ground red pepper
1 cup half-and-half OR milk
1/2 cup shredded Cheddar OR American cheese
1/4 cup slivered almonds
2 Tblsp. parsley
Wash cauliflower and remove leaves and woody stem. Break into flowerets. (You should have about 4 cups.)
In a medium saucepan cook cauliflower, covered, in a small amount of boiling, salted water for 5 minutes; drain.
In the same saucepan, cook onion in butter until onion is tender but not brown. Stir in the flour, salt, pepper and ground red pepper. Add half-and-half all at once. Cook and stir over medium heat until thickened and bubbly. Add cheese, stirring until cheese melts. Stir in cooked cauliflower. Transfer to 1-qt. casserole dish. Sprinkle with almonds.
Bake in 350-degree oven about 15 minutes or until heated through. Sprinkle top with parsley.
