cauliflower mornay

1 head cauliflower
1-1/2 cups medium rich cream sauce (recipe below)
1 cup grated cheddar cheese
1/2 cups buttered bread crumbs

Wash cauliflower. Remove outer leaves and break into flowerets. Cut away heavy stems. Steam flowerets in one inch of boiling water in a heavy, covered saucepan. Cook until crisp tender. Drain very thoroughly. Transfer cauliflower to a shallow baking dish, 8 x 10 inches. Cover with 1/2 cup cheese, sauce, then remainder of cheese. Top with bread crumbs. Heat in 350 oven until hot and bubbly.

Cream sauce:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
3/4 cup milk
3/4 cup light cream
Melt butter, add flour and salt. Then add milk and cream. Cook until thick.

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