Poor cauliflower. It’s always the last lonely vegetable left on the crudité platter. Maybe that’s because there’s no better way to eat cauliflower than when it’s smothered with cheese! This recipe also works well with cauliflower’s slightly more popular cousin, broccoli, and with a wide variety of cheeses.
Ingredients
- 1 Large Head of Cauliflower
- 5 tbsp. Butter or Margarine
- 3 tbsp. All-Purpose Flour
- 2 cups Whole Milk
- 3 cups Shredded Mild Cheddar Cheese
- 1 tbsp. Finely Minced Onion
- 1/2 tsp. Salt
- 1/2 cup Bread Crumbs
Directions
- Cut cauliflower into bite-sized pieces.
- Cook cauliflower in a large pot of boiling water until tender.
- Coat a large baking dish with cooking spray.
- Drain cauliflower well and arrange in prepared baking dish. Set aside.
- Pre-heat oven to 350 degrees.
- In a medium-sized sauce pan, melt butter or margarine over medium heat.
- When melted and bubbling, add flour and stir to create a bubbly paste.
- Slowly add milk, stirring to thoroughly combine with the margarine and flour mixture.
- Cook and stir until it begins to thicken, about 10-15 minutes. Do not allow to boil.
- Slowly add cheddar cheese, stirring constantly.
- Cook and stir until all cheese is melted and sauce thickens.
- Add onion and salt and stir until incorporated into cheese sauce.
- Pour cheese sauce over cauliflower in baking dish, and sprinkle with bread crumbs.
- Cook in pre-heated oven for 30 minutes.
- Remove from oven and allow to cool for a few minutes before serving.
Sneaky Trick: Did you drain your cauliflower but it’s still really wet and soupy? Set the uncovered pot back on the cooling burner you just used while cooking it to generate a little steam and reduce the water content. Remember to turn the cauliflower frequently so it doesn’t crisp or burn on the bottom. This works great for boiled potatoes, too!