Monday, July 12, 2010

Cheesy Cauliflower Bake

I saved this recipe for a night that I knew my husband would be working late. He has a tentative relationship with cauliflower, but there's not much he can say about it if he's not home when I'm making it, right?

I had a hankerin' for cheesy cauliflower a few months ago and never satisfied it. Until now. This recipe satisfied it. Can you go wrong with cauliflower, baked to perfection, in a cheesy sauce? No. I don't think so. And guess what? My husband loved it.

Cheesy Cauliflower Bake
(adapted from My Kitchen Cafe)
Serves 4-5

1 tablespoon butter
2 garlic cloves, minced
1 tablespoon flour
1/2 cup whole milk
1/3 cup chicken or vegetable broth
1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
1/2 teaspoon dried thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
1/2 cup shredded sharp cheddar cheese
1/2 cup shredded Monterey Jack cheese

1) Heat the butter, garlic and flour in a large saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the milk and broth.
2) Stir in cauliflower, thyme, salt and pepper. Bring to a boil.
3) Cover and reduce heat to medium-low and simmer, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes.
4) Turn off the heat and stir in the cheese, reserving some to sprinkle on top. Pour mixture into an 8x8-inch baking dish and top with the remaining cheese.
5) Bake at 450 degrees until golden, about 10 to 15 minutes. Let cool 10 minutes before serving. Enjoy!

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