1 lg. head cauliflower, washed and trimmed into small florets
1 tbsp. butter
1 tbsp. flour
Salt
Freshly ground white pepper
1/4 c. grated Parmesan cheese
1 dash of paprika
1/4 c. toasted bread crumbs
1/8 c. slivered almonds, toasted

Preheat oven to 375 degrees. Place the florets in a large pan and just barely cover with water. Bring to a boil, reduce heat and cook until 2/3 done. Strain, saving both the liquid and the cauliflower. Place the cauliflower in a small casserole dish.

Heat the butter in a saucepan. When bubbling, add flour and cook, stirring constantly, 2 to 3 minutes. Slowly add the cauliflower liquid and stir until slightly thickened.

Season with salt, white pepper, Parmesan and paprika. Pour over the cauliflower in the casserole. Bake in preheated oven 10 to 15 minutes. Sprinkle with the bread crumbs and almonds and serve immediately.