Cauliflower is really a versatile vegetable. It tastes great covered in cheesy or a creamy white sauce, roasted or steamed and you can even hide it in other recipes by pureeing it and adding it in to soups and stews. It has always been a favorite vegetable of mine every since I was a really little girl. I found this recipe over at mel’s kitchen café and it was a huge hit in my house.
Cheesy Cauliflower Bake
~ 1 cup Panko bread crumbs
~ 1/2 cup shredded sharp cheddar cheese
~ 1/2 cup shredded Monterey Jack cheese
~ 2 Tbsp. butter
~ 2 garlic cloves, minced
~ salt and pepper
~ 1 Tbsp. flour
~ 1/2 cup heavy cream
~ 1/3 cup chicken broth
~ 1 large cauliflower head, trimmed and cut into 3/4 inch florets
~ 1 tsp. dry mustard
~ 1/2 tsp. dried thyme
1. Preheat oven to 450 degrees. Mix together Panko bread crumbs, 1 Tbsp. Monterey Jack, 1 Tbsp. butter, 1 clove minced garlic, pinch of salt and pepper.
2. Heat remaining butter and garlic in a medium sauce pan over medium heat. Once garlic is fragrant add flour, stirring constantly until golden and fragrant, about 1 minute.
3. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, 1/4 tsp. salt and 1/2 tsp. pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Take sauce pan off the heat and stir in the rest of the cheese.
4. Pour mixture into an 8 x 8 inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.
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