I'm on a mission to find yummy recipes using vegetables my husband doesn't think he likes. This recipe was on the back of another recipe given to him by a friend at school. We agreed that this way of eating cauliflower is delicious (though possibly not super healthful). My two-year old gobbled it down, as well.
Serves 6 to 8.
8 cups cauliflower florets (about 2 heads)
2 Tbs. extra-virgin olive oil
1/4 tsp. kosher salt
1/2 tsp. ground black pepper
2 Tbs. unsalted butter
2 Tbs. flour
1 1/2 cups fat-free milk
1/2 cup half-and-half
1/4 tsp. table salt
1 cup grated sharp cheddar cheese
Preheat oven to 400F. Toss florets in oil on a baking sheet. Sprinkle with kosher salt and 1/4 tsp. black pepper. Roast until fork-tender and lightly browned, about 25 minutes. Remove pan from oven. Reduce oven to 350F.
Melt butter in a medium skillet over medium heat. Stir in flour and cook for 1 minute. Gradually whisk in milk. SImmer over medium heat, stirring frequently, until thickened, 2 to 4 minutes. Whisk in half-and-half and cook for 5 minutes.
Remove pan from heat and stir in 1/4 tsp. salt, 1/4 tsp. pepper, and all but 2 Tbs. of the cheese. Stir over medium-low heat for 5 minutes.
Place cauliflower in an 8x8" glass baking dish or four 10-oz ramekins. Pour cheese sauce on top. Sprinkle with 2 Tbs. cheese. Bake until sauce is bubbly, 20 to 25 minutes.
Notes:
- My picture is deceiving when it comes to the sauce. The original recipe indicates that 1 head of cauliflower will give you 8 cups of florets, but the ones at my grocery store only gave me about 4 cups. By the time I realized that, it was a bit late to halve the sauce. Oh well. Still good, just had too much sauce.
Looks yummy. My husband likes cauliflower, but not cheese, so probably wouldn't try this recipe even though it sounds good. Probably better for you than macaroni & cheese. :-)
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