Turnip Puff

Barry’s turnip crop is ready so I’m on the lookout for turnip recipes. I found several versions of this turnip puff. Although we like the striking flavor of turnips, we prefer to pair them with potatoes when mashed. The brown sugar helps tone done the slight bitterness of the turnip and the hint of nutmeg adds a somewhat nutty flavor (not at all identifiable as nutmeg). Another nice thing about this casserole is that it can be made ahead and baked later. This recipe is a keeper! 

 

Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
   
   
   
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
   
   
   
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Recipe without photos . . . Turnip Puff    4 servings  

2  large purple-topped turnips, trimmed & cubes

2 medium russet potatoes, peeled & cubed

1 egg

1 tablespoons butter

 1 1/2 tablespoons  all-purposeflour

1/2 tablespoon brown sugar

1/2 teaspoon baking powder

1/2 teaspoon kosher or sea salt

1/2 teaspoon white (or black) pepper

Pinch nutmeg

1/2 cup dry bread crumbs

2 tablespoons melted butter

1. Preheat oven to 375° F. if baking the casserole right away. If making the dish ahead, wait and preheat before baking.
2. Bring medium sized pot of salted water to a boil. Add cubed turnips and  cook at a gentle boil until soft, add cubed potatoes about 8 after adding the turnips. 
3. Drain excess water and mash the turnips and potatoes. 
4. Add the egg, butter, flour, brown sugar, baking powder, salt, pepper and nutmeg and combine well. 
5. Transfer to a buttered casserole dish. IF MAKING AHEAD — cover casserole dish  (be sure to use a tempered refrigerator to oven casserole dish) and refrigerate. Proceed with remaining steps when ready to bake. Either allow casserole to come to room temperature before baking or add 5 to 10 minutes to baking time. 
6. Combine the crumbs and butter and sprinkle evenly on top
7. Bake about 25 minutes until casserole is hot and bubbly and crumbs have browned. 

Rock Springs Ranch Chicken Parmesan—featured in KANSAS! magazine

Urban and Small-Town Getaways is the theme of the latest issue of KANSAS! magazine (2024 / vol 80 / issue 4 / pp 22-26) and my Taste article focuses the Rock Springs Ranch, the 735-acre 4-H camp getaway that offers breathtaking views of the tallgrass prairie, wooded areas full of native flora and fauna, and natural streams. Today’s state-of-the-art facilities are much different from when I attended 4-H camp many years ago as a preteen and later took FHA students there for summer camp. 

 The name of the article, “Fine Dining for the Campers,” pretty much sums up what’s happening on the culinary side of the camp.  

ABOUT THE RECIPE — Created by Chef Brandon Stokesbary, this versatile recipe is very popular with both youth and adults, and can be served over mashed potatoes of pasta. Or, he adds, “It can be turned into chicken parm sandwiches or sliders.” 

Although other seasoned breading flour could be used, Chef Brandon highly recommends the brand mentioned in the ingredient list. He makes the dish allergen free by selecting gluten-free flour and bread crumbs. A make-ahead tip is included in  step #7 of the instructions.

Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

Instead of using plastic wrap, Barry put the chicken breasts in a plastic bag for pounding. 

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.    Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.     Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.    Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.    When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.    Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Recipe without photos . . . Chicken Parmesan     4 serving

INGREDIENTS

1/2 cup Buddy Rooster Gold Dust (breading) Flour©  

1/2 cup egg liquid (if using eggs in the shell, this is equivalent to a little less than 3 large eggs that have been blended)

1 cup panko bread crumbs

1 tablespoon of salt 

1/2 tablespoon pepper 

2 tablespoons Italian seasoning

1 tablespoon paprika

3 tablespoons grated Parmesan cheese

4  (6-ounce) chicken breasts, boneless and skinless

Frying oil

1 cup marinara sauce

1/2 cup mozzarella cheese, grated

 

INSTRUCTIONS

1.    Place flour, eggs and panko bread crumbs each in it’s own half-hotel sized pan (about 12x10-inches) to create a 3-part breading station. 

2.    Add half of the salt and pepper to the egg; the other half to the bread crumbs. Add Italian seasoning, paprika and grated Parmesan cheese to the bread crumbs.

3.    Arrange a double layer of plastic wrap on a counter top and place each of the chicken breasts on top. Add another double layer of plastic warp over the chicken and pound with meat tenderizer until the thickest part is just even with the thinnest part, about 1/2-inch thick. Avoid pounding too thin or it is difficult to fry.

4.    To bread, first place each chicken breast into the flour, covering completely. Shake off any excess flour and then immerse completely into the egg. Finally, place chicken in the bread crumb mixture, coating each breast with the crumbs—make sure there is no visible egg or flour showing through the final layer.

5.   Transfer each chicken breast to a parchment or foil-lined lined sheet pan after breading.

6.    Fry breaded chicken breasts in a deep fryer with hot oil (375° F temperature) only until breading is golden brown.

7.   Transfer to another parchment or foil-lined pan and place in refrigerator until 1 hour before service. 

8.   When ready to serve, place pan of chicken in a preheated 350°F oven until internal temperature reaches 150°F. This generally takes about 20 to 30 minutes in a conventional oven, 10 to 15 minutes in a convection oven but check chicken temperature every 10 minutes to be sure.

9.   Remove from oven and place 1/4 cup marinara over the top of each breast; sprinkle mozzarella to cover. Return to oven and heat to 165°F and the cheese has melted, about 5to 8 minutes in a conventional oven; 2 to 3 minutes in a convection oven. 

Creating Legacy — Munson Dutch Meatloaf in a 9x13” baking dish

The latest edition of KANSAS! Magazine (vol 79, issue 2, 2023) features an article about Abilene, Kansas' Legacy restaurant — a fusion of the historic Brookville chicken dining establishment and Munson’s Prime. An ongoing labor of love taken on by Deanna Munson and her husband Chuck who passed away right before the magazine’s release. In a Facebook tribute to the family, the staff of KANSAS! allowed access to the article that tells the generational story about Munson beef and how they became involved in their latest venture. See it @  https://www.travelks.com/kansas-magazine/articles/post/creating-legacy-in-abilene

The Taste section always includes a recipe, and Deanna shared a family favorite that sometimes shows up on the Legacy menu. 

Munson Dutch Meatloaf — This meatloaf recipe features the natural flavors of Munson’s premium ground beef, available at Legacy Kansas. With just enough fat to add a buttery taste, their prime ground beef ups the ante for meatloaf. Deanna adapted this recipe from a traditional Pennsylvania Dutch meatloaf recipe and originally prepared it for church potlucks. For that reason, the recipe is baked in 9x13-inch casserole dishes to serve a crowd, but it could easily be cut in half. 

Yield: 24 to 30 servings

4 cups fresh bread crumbs

2 large onions, chopped

2 (8 ounce) cans tomato paste 

4 eggs

2 tablespoons salt

1 teaspoon black pepper

7 to 8 pounds Munson premium ground beef

1.   Preheat oven to 400 degrees F.

2.   Pulverize all ingredients but ground beef; hand-fold pulverized ingredients into ground beef. 

3.   Press meat mixture into two greased or sprayed 9x13-inch baking dishes. Using fingertips or a wooden spoon, press many holes into meat mixture.

Sauce

3 cups water

6 tablespoons prepared mustard

6 tablespoons white vinegar

6 tablespoons packed brown sugar

 

1.   Mix together water, mustard, vinegar, and brown sugar. Pour 3/4 of the sauce over the meat. 

2.   Cover and bake 10 minutes at 400 degrees. Reduce oven temperature to 350 degrees and bake for 1 hour 50 minutes, adding more sauce as needed. Remove cover last 10 minutes of baking.

3.   Cut in squares; serve with a spatula tucked fully under one piece for easy removal.

Cauliflower Parmesan - a yummy meatless entrée or a side dish

Thumbing through the March/April 2023 issue of the Food Network Magazine that arrived this week, Barry noticed this recipe and requested it for dinner. Although it could very well serve as a side dish, we used it as a meatless entrée and didn’t miss the meat. This recipe is definitely a keeper! 

Cauliflower Parmesan     4 servings

1 small head cauliflower, cut into florets

3 tablespoons unsalted butter, melted

3 tablespoons extra-virgin olive oil

¼ cup breadcrumbs

½ cup grated Parmesan cheese

Kosher salt and freshly ground pepper

2 cups marinara sauce

1 cup shredded mozzarella cheese

Chopped fresh parsley, for topping

1. Preheat the oven to 425˚. Toss the cauliflower florets with the melted butter and olive oil in a large bowl. Add the breadcrumbs and ¼ cup parmesan; season with salt and pepper and toss to combine. 
2. Spread the mixture on a baking sheet and roast until tender and crisp, anywhere from 25 to 35 minutes depending on the thickness of the florets.
   
   
   
   
3. Switch the oven to broil. 
4. Transfer the cauliflower to a 3-quart baking dish. Top with the marinara sauce, mozzarella and remaining ¼ cup parmesan. Broil until bubbling, 3 to 4 minutes. 
5. Top with chopped parsley.

Recipe without photos . . . Cauliflower Parmesan     4 servings

1 small head cauliflower, cut into florets

3 tablespoons unsalted butter, melted

3 tablespoons extra-virgin olive oil

¼ cup breadcrumbs

½ cup grated Parmesan cheese

Kosher salt and freshly ground pepper

2 cups marinara sauce

1 cup shredded mozzarella cheese

Chopped fresh parsley, for topping

1. Preheat the oven to 425˚. Toss the cauliflower florets with the melted butter and olive oil in a large bowl. Add the breadcrumbs and ¼ cup parmesan; season with salt and pepper and toss to combine. 
2. Spread the mixture on a baking sheet and roast until tender and crisp, anywhere from 25 to 35 minutes depending on the thickness of the florets.
3. Switch the oven to broil. 
4. Transfer the cauliflower to a 3-quart baking dish. Top with the marinara sauce, mozzarella and remaining ¼ cup parmesan. Broil until bubbling, 3 to 4 minutes. 
5. Top with chopped parsley.

Moussaka: Eggplant Casserole

Today’s excess garden produce was turned into Moussaka —  A Greek eggplant casserole that consists of  layers of roasted eggplant, spiced meat sauce and creamy béchamel (white) sauce.

Moussaka: Eggplant Casserole    4 servings

1 medium to large eggplant, sliced lengthwise into ¼ inch-thick slices, end slices discarded

Salt

Olive oil

For the meat sauce:

1/2 large yellow onion, finely chopped

1/2 pound ground beef, sausage or lamb

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

7 to 8 ounces diced tomatoes (canned)

1/4 cup red wine

1/4 cup hot beef broth

For the béchamel:

1/4 cup olive oil

1/3 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 cups milk,

1 large egg

1. Eggplant: Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness. Pat the eggplant slices dry, removing excess salt, brush with olive oil and add to a hot grill pan. Set a bacon press (or another pan) on top of the slices; grill a few minutes and then turn and grill until slices are softened and golden. 
   
2. Meat Sauce: Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Add the ground meat; cook until fully browned, tossing regularly. Add the dried oregano, cinnamon, pepper, nutmeg, and paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the broth and canned tomatoes.. Simmer over medium-low heat for 20 to 30 minutes.
   
3. Preheat the oven to 350°F. 
4. Bechamel: In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the egg. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. 
   
5. Assemble the moussaka. When ready, lightly oil a 8x8-inch oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs. 
   
   
   

   
6. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully). Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. 
   

Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week,). If you prepare the components of this eggplant casserole ahead of time, keep them each in the fridge in separate tightly-closed containers. If the bechamel thickens too much, reheat it gently over low heat, adding a little more milk and whisking to make sure the mixture is not lumpy. 

Recipe without photos . . .

Moussaka: Eggplant Casserole    4 servings

1 medium to large eggplant, sliced lengthwise into ¼ inch-thick slices, end slices discarded

Salt

Olive oil

For the meat sauce:

1/2 large yellow onion, finely chopped

1/2 pound ground beef, sausage or lamb

2 teaspoons dried oregano

1/4 teaspoon ground cinnamon

1/2 teaspoon black pepper

1/4 teaspoon ground nutmeg

1/4 teaspoon paprika

7 to 8 ounces diced tomatoes (canned)

1/4 cup red wine

1/4 cup hot beef broth

For the béchamel:

1/4 cup olive oil

1/3 cup all-purpose flour

1/4 teaspoon salt

1/8 teaspoon nutmeg

2 cups milk

1 large egg

1. Eggplant: Salt the eggplant. Spread the eggplant slices in one layer and sprinkle with salt. Let set for 30 minutes to "sweat out" its bitterness. Pat the eggplant slices dry, removing excess salt, brush with olive oil and add to a hot grill pan. Set a bacon press (or another pan) on top of the slices; grill a few minutes and then turn and grill until slices are softened and golden. 
2. Meat Sauce: Heat 2 tablespoons olive oil in a skillet. Cook the onions on medium heat until they turn slightly golden brown, stirring regularly (about 5 minutes). Add the ground meat; cook until fully browned, tossing regularly. Add the dried oregano, cinnamon, pepper, nutmeg, and paprika. Stir to coat the meat with the spices. Add the wine and boil for 1 minute to reduce. Stir in the broth and canned tomatoes.. Simmer over medium-low heat for 20 to 30 minutes.
3. Preheat the oven to 350°F. 
4. Bechamel: In a large saucepan, heat the olive oil over medium-high heat until shimmering but not smoking. Stir in the flour, salt, and pepper. Cook until golden (if needed, added a little more olive oil). Gradually add the milk, whisking continuously. Continue to cook, stirring occasionally, over medium heat for 5 to 7 minutes. Add the nutmeg. In a small bowl, whisk a small amount of the hot bechamel mixture with the egg. Then return all to the pan and stir into the bechamel mixture. Continue to stir or whisk the mixture bringing to a gentle boil for just 2 more minutes. Taste and adjust the seasoning. Remove from the heat and allow to cool and thicken a little more. 
5. Assemble the moussaka. When ready, lightly oil a 8x8-inch oven-safe baking dish. Layer half the eggplant slices on the bottom. Add the meat sauce and spread well. Add the remaining eggplant slices. Pour the bechamel on top and spread to cover all the eggplant, then sprinkle with the bread crumbs. 
6. Bake the moussaka casserole on the center rack of the heated oven for 45 minutes. If you need to, transfer the baking pan to the top rack and broil briefly so that the top of the moussaka gains a nice golden brown color (watch carefully). Remove from the heat and let the casserole sit for 10 minutes before cutting through into squares to serve. 

Make ahead tips: You can prepare and broil the eggplant and meat sauce a day or two in advance. The bechamel sauce can also be made a few days ahead (it can hold texture for about 1 week,). If you prepare the components of this eggplant casserole ahead of time, keep them each in the fridge in separate tightly-closed containers. If the bechamel thickens too much, reheat it gently over low heat, adding a little more milk and whisking to make sure the mixture is not lumpy. 

 

Baked Zucchini Pancakes -- using up those giant zucchini

Our garden continues to be invaded by giant zucchini!!! Consequently, I'm constantly on the lookout for ways to use the evasive veggie. I'm made zucchini pancakes  (cooked on the griddle) and an assortment of other recipes (see Vegetable Index on the right side of this recipe); this new baked version is a great addition to my collection.

Baked Zucchini Cakes   Makes about 8

1 lb. zucchini (about 2 medium)

1/2 teaspoon salt

1/4 medium onion, grated

1 large egg, beaten

1/3 cup breadcrumbs, plain or seasoned

1 tablespoons all-purpose flour

1/4 cup Parmesan cheese, grated

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

Dollop of sour cream for garnish if desired

1. Preheat oven to 375°. Line a baking sheet with parchment paper and spray paper with pan release.
2. Trim ends off zucchini and grate into a large mixing bowl using the largest holes of a the grater (or use food processor); grate the onion into the same bowl.
3. Toss the grated zucchini and onion with ½ teaspoon salt and set aside for about 10 minutes.
4. Transfer zucchini and onion mixture to a strainer and press it firmly against the sides of the strainer to extract as much liquid as possible from the zucchini. Or, wrap the zucchini up in a clean dishtowel and wring out the water.
5. Move the zucchini back to the mixing bowl (there should be about 2 cups of zucchini at this point).
6. Stir in all remaining ingredients until completely combined.
   
   
   
   
7. Scoop out about ¼ cup of the batter and drop onto prepared baking sheet and bake for 20 minutes. Turn the patties, flatten, and then bake for an additional 10 to 15 minutes until golden brown and crispy.
   
8. Remove from oven and serve immediately in order to retain their crispy texture. Add a dollop of sour cream if desired.

Recipe without photos . . .

Baked Zucchini Cakes   Makes about 8 

1 lb. zucchini (about 2 medium)

1/2 teaspoon salt

1/4 medium onion, grated

1 large egg, beaten

1/3 cup breadcrumbs, plain or seasoned

1 tablespoons all-purpose flour

1/4 cup Parmesan cheese, grated

1/2 teaspoon baking powder

1/2 teaspoon garlic powder

1/8 teaspoon black pepper

Dollop of sour cream for garnish if desired

1. Preheat oven to 375°. Line a baking sheet with parchment paper and spray paper with pan release.
2. Trim ends off zucchini and grate into a large mixing bowl using the largest holes of a the grater (or use food processor); grate the onion into the same bowl.
3. Toss the grated zucchini and onion with ½ teaspoon salt and set aside for about 10 minutes.
4. Transfer zucchini and onion mixture to a strainer and press it firmly against the sides of the strainer to extract as much liquid as possible from the zucchini. Or, wrap the zucchini up in a clean dishtowel and wring out the water.
5. Move the zucchini back to the mixing bowl (there should be about 2 cups of zucchini at this point).
6. Stir in all remaining ingredients until completely combined.
7. Scoop out about ¼ cup of the batter and drop onto prepared baking sheet and bake for 20 minutes. Turn the patties, flatten, and then bake for an additional 10 to 15 minutes until golden brown and crispy.
8. Remove from oven and serve immediately in order to retain their crispy texture. Add a dollop of sour cream if desired.

Cheesy Cauliflower Casserole -- make ahead and bake later

Creamy, cheesy sauce over cauliflower, baked in the oven until the edges get crunchy and bubbly. It’s like a healthier version of mac and cheese.

Oven baking allows you to make this dish ahead, and then bake when needed. However, you can forget the oven and simply eat the creamed cauliflower after pouring the cheese sauce over the cooked cauliflower if you prefer.

Yet another way to use versatile white sauce!

Cheesy Cauliflower Casserole    4+ servings

1 head cauliflower, cut into bite-sized florets

1 tablespoon salt

2 tablespoon butter

3 cloves garlic, finely chopped

½ teaspoon dried red chili pepper flakes

½ teaspoon thyme leaves

1 tablespoon Dijon mustard

½ teaspoon Kosher salt, or to taste

¼ teaspoon ground black pepper

2 tablespoon all-purpose flour

1 ½ cups milk

8 oz. sharp Cheddar, grated (equivalent to about 1 cup)

Bread crumbs

Ground paprika, Hungarian or smoked

1.  Preheat oven to 400°.

2.  Bring a large pot of water to boil over high heat. Add the salt and the cauliflower, reduce heat to medium and simmer until crisp tender, about 8 to 10 minutes. Or, if you are not going to bake the dish, cook until tender.

3.  Meanwhile, use extra butter (or spray) a large baking dish (large enough to comfortably fit all the cauliflower).

4.  Drain the cauliflower and add the florets to the baking dish.

5.  To make the cheese sauce:

a. Melt the butter in a saucepan on medium heat.

b. Add the garlic, chili flakes, thyme leaves, mustard, salt and pepper; cook for about 1 minute.

c. Add the flour and stir constantly. This flour-butter mixture is called a roux. You want the roux to get just a little brown; this will probably take another minute. Also, during this added cooking time, the flavors develop so as to avoid a raw flour taste.

d.  Slowly add the milk to the pot, stirring constantly.

e.  Continue to cook until the mixture thickens (it should coat a metal spoon).

f.  Taste the sauce and additional salt and pepper as needed.

g. When mixture is thick, add the cheese. You should have a creamy, smooth, savory sauce at this point.

6. Pour the sauce over the cauliflower.

7. Top with a light coating of bread crumbs and a sprinkling of paprika.

8. Place the dish in the oven for 40 minutes, or until top is brown and bubbly.