This casserole may be prepared ahead, covered and refrigerated. Heat in oven before serving.
1 large cauliflower, broken into florets
boiling salted water
25 ml butter 2 tbsp
25 ml all-purpose flour 2 tbsp
2 ml dijon mustard 1/2 tsp
250 ml chicken broth 1 cup
125 ml whipping cream 1/2 cup
300 ml swiss cheese, shredded 1 1/4 cup
2 green onions, sliced
1 L carrots, diagonally sliced 4 cup
Cook vegetables in boiling water over medium heat for 5 minutes or until just tender. Plunge into cold water; drain. In saucepan, melt butter over medium heat. Stir in flour and mustard. Stir in chicken broth and cream. Heat over medium-low heat, stirring until thickened. Gradually add 1 cup (250 ml) cheese, stirring until melted. Combine vegetables and sauce in a greased casserole dish. Sprinkle with remaining cheese. Bake uncovered in oven at 350 F (180 C) for 20 to 30 minutes or until heated through. Garnish with green onions.
Serves 8