Make this recipe a recipe that people in that category can eat. categories: ['gluten_free'], recipe: preheat oven to 350 f. place cauliflower in a steamer basket over boiling water. cover and steam 4-5 minutes or until just tender. drain and keep warm. melt butter in a heavy nonstick skillet over medium heat. sauti onions, celery and mushrooms 4-5 minutes or until tender. stir in remaining ingredients except cauliflower and breadcrumbs. add salt and pepper to taste. simmer another 2 minutes. stir in cauliflower. transfer mixture to a lightly oiled baking dish. top with breadcrumbs and bake 15 minutes.

Target recipe: wash cauliflower and remove leaves and woody stem. break into floweretts. (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 margarine or butter until onion is tender but not brown. stir in the flour, salt, pepper, and ground red pepper. add half-and-half, light cream, or milk all at once. cook and stir over medium heat until thickened and bubbly. add cheese, stirring until cheese melts. stir in cooked cauliflower. transfer mixture to a 1-quart casserole. bake in a 350 degree f oven about 15 minutes or until heated through. sprinkle the top with the snipped parsley.