Colorful Cauliflower Bake

1 cup Kellogg’s® All Bran Cereal
2 tbsp. margarine, melted
¼ tsp. garlic salt
¼ cup flour
½ tsp. salt
1/8 tsp. white pepper
1-1/3 cups milk
1 chicken bouillon cube
1 16oz. frozen, cut cauliflower, thawed, well drained
½ cup sliced green onions

Combine cereal, margarine and garlic salt; set aside.

In 3-qt. saucepan, combine flour, lat and pepper. Gradually add milk, mixing
until smooth, using a wire whip if necessary. Add bouillon. Cook, stirring
constantly over medium heat until bubbly and thickened. Remove from heat.

Add cauliflower and onions and mixing until combined. Spread evenly in 1½ qt.
serving dish. Sprinkle with cereal mixture. Bake at 350° about 20 minutes
or until thoroughly heated and sauce is bubbly.

Makes 6 servings.

NOTE: 3½ cups fresh cauliflower flowerets, cooked crisp-tender, may be
substituted for frozen cauliflowers.