Au Gratin Califlower Name: Jennifer Miller Base: Maxwell AFB Recipe: INGREDIENTS 6 1/2 Tbsp. Salt, divided 3 gallons Water, boiling 20 lbs. Allens Chill-Ripe Frozen Cauliflower 2 cups Butter or margarine, melted 2 1/4 cups Sifted flour 1 gallon Milk 1 1/4 quarts Cheese, ground 1 1/2 quarts Bread crumbs, dry 1 cup Butter or margarine, melted DIRECTIONS Add 4 1/2 tablespoons salt to 3 gallons boiling water. Add cauliflower to salted water. Bring to a boil, cover. Simmer 12 minutes or until cauliflower is tender. Drain. Place 1 1/2 gallons cauliflower in each pan. Blend 2 cups butter or margarine and flour together, stirring until smooth. Add to milk, stirring constantly. Simmer 5 minutes or until thickened. Season with 2 tablespoons salt as needed. Add cheese; stir until blended. Pour 2 1/2 quarts sauce over cauliflower in each pan. Mix crumbs and 1 cup butter or margarine. Sprinkle over cauliflower. Preheat oven to 350°F. Bake 15 minutes or until crumbs are browned. INGREDIENTS 6 1/2 Tbsp. Salt, divided 3 gallons Water, boiling 20 lbs. Allens Chill-Ripe Frozen Cauliflower 2 cups Butter or margarine, melted 2 1/4 cups Sifted flour 1 gallon Milk 1 1/4 quarts Cheese, ground 1 1/2 quarts Bread crumbs, dry 1 cup Butter or margarine, melted DIRECTIONS Add 4 1/2 tablespoons salt to 3 gallons boiling water. Add cauliflower to salted water. Bring to a boil, cover. Simmer 12 minutes or until cauliflower is tender. Drain. Place 1 1/2 gallons cauliflower in each pan. Blend 2 cups butter or margarine and flour together, stirring until smooth. Add to milk, stirring constantly. Simmer 5 minutes or until thickened. Season with 2 tablespoons salt as needed. Add cheese; stir until blended. Pour 2 1/2 quarts sauce over cauliflower in each pan. Mix crumbs and 1 cup butter or margarine. Sprinkle over cauliflower. Preheat oven to 350°F. Bake 15 minutes or until crumbs are browned.