The food star of Thanksgiving is the turkey, but what guests remember best are the side dishes. This side dish is a staple of our friend’s Terry and Joy every Thanksgiving. They named it Norfolk Ruth’s Cauliflower after Terry’s mother who was the best cook in Stanton County Nebraska in the 1960-70’s. It is unusual but quite tasty. Maybe it was Ruth’s way of getting everyone at the table to eat their vegetables?
1 head of cauliflower
1 serving of homemade white sauce (like the one on the side of the cornstarch box)
1 small jar of drained and sliced green olives with pimento
1 cup of cornflakes, crushedDirections:
Steam the head of cauliflower until it is al dente. Don’t overcook it because after the toppings are in place, it is to be baked in the oven.
Make the white sauce according to the directions on the cornstarch box.
Drain and slice the olives.
Put the cornflakes in a zip lock bag and use a rolling pin to crush to small pieces.
Place the al dente cauliflower in a oven proof bowl or dish, leaving a 2-inch clearance on the side of the baking dish.
Sprinkle the green olives atop the cauliflower, then pour the white sauce atop.
Sprinkle the crushed cornflakes over the cauliflower.
Bake in a 350 degree oven for 15-20 minutes until the cornflake topping has browned. Serves 6-8 people.Happy Thanksiving Ruth!