Cauliflower and Cheese
I have been harvesting fresh cauliflower from my garden for weeks. It is a wonderful reminder of how much I love this versatile vegetable. Most of the time, I sprinkle it with a little olive oil, salt and pepper and pop it into the oven to roast. It’s super easy and the oven does all the work. But I decided to make it with cheese for a change and love the result. Forget macaroni! Cauliflower is equally delicious and the perfect vehicle for holding onto the cheddar. Give it a try!
Cauliflower and Cheese
Yield: 6 servings
1 large cauliflower head, trimmed and cut into pieces
2 cups milk
4 tablespoons all-purpose flour
4 tablespoons unsalted butter
1/2 heaping cup grated sharp Cheddar cheese
3 tablespoons seasoned breadcrumbs
Place the cauliflower in a large pot of boiling water and cook for 5 minutes. Drain and place in a lightly greased 9×13-inch baking dish. Meanwhile, preheat the oven to 400 degrees. Place the milk, flour and butter in a saucepan over medium-high heat. Whisk constantly as the butter melts and allow the mixture to come to a boil. Continue whisking for 2 minutes to thicken. Add the cheese and remove from the heat. Stir until the cheese completely melts. Pour over the cauliflower and evenly top with the breadcrumbs. Bake for 20 minutes or until golden brown on the top. Serve warm.
Haute Flavor 