| 20 | oz. | converted rice |
| 1 1/2 | qts. | water |
| 1 | tbsp. | salt |
| 5 | oz. | margarine, melted |
| 3 | oz. | onions, fresh, minced |
| 8 | oz. | all-purpose flour |
| 2 | tsp. | seasoned salt |
| 1/2 | tsp. | white pepper |
| 2 | qts. | milk |
| 12 | oz. | American cheese, shredded |
| 12 | oz. | Cheddar cheese, shredded |
| 3 | lbs. | cauliflower, frozen |
| chopped fresh parsley |
Cook rice according to directions. Reserve for later step. Should yield 4 lbs. 4 oz. cooked rice.
Saute onions in margarine in steam-jacketed kettle until transparent. Do not brown.
Add flour and seasonings to onions. Stir with wire whip. Cook 15-20 minutes to make a roux. Stir often.
Add milk to roux gradually, blending with wire whip. Cook until thickened, 10-20 minutes.
Add cheese and cooked rice. Heat until cheese melts.
Steam cauliflower until tender-crisp. Do not drain. Add to sauce. Stir gently. Put in 12x10x4-inch pans. Keep hot.
Sprinkle each pan with chopped fresh parsley.
Serves 50