1 head cauliflower
1 tbsp. (15 ml) corn oil
2 tbsp. (30 ml) whole wheat flour
1/2 c. (125 ml) chicken stock
1/2 c. (125 ml) skim milk
Soft whole grain bread crumbs

Steam cauliflower head until tender. This can be done with a colander set inside a large kettle with an inch (2.5 cm) or so of water for steaming. Cover the kettle and check the cauliflower periodically with a sharp fork. When the inside of the cauliflower yields easily to the fork, the cauliflower is done.

Meanwhile, in a medium saucepan, heat the oil and add the flour, stirring to combine. Stir one or two minutes over low heat. Add the chicken stock and milk slowly, stirring constantly to avoid lumps. When the cauliflower is done cooking, place whole in an oven proof dish, pour milk sauce on top. Sprinkle with bread crumbs and place in 400 degree (200 c) oven until top of cauliflower gets brown. Serve hot.