Categories: Side Dish

CAULIFLOWER CHEESE

CAULIFLOWER CHEESE – Cauliflower florets smothered in a decadent cheese sauce and baked until bubbly-hot and irresistibly golden. Hello classic British comfort food. So nice to meet you.

The cheese sauce is just like the one I use for mac & cheese making this a low-carb stand-in. I love that.

It starts with butter and flour, the roux or thickener that will help make the sauce smooth and creamy rather than gloppy and grainy. There’s whole milk and a touch of Dijon mustard to boost the cheesy flavor because they absolutely positively love each other. I hardly ever make anything cheesy without a dash of Dijon.

You want to use a good-quality extra sharp aged cheddar cheese, the block style not pre-shredded. Please. For the love of cheese. It’s not just cheese you’re getting in those convenience bags but chemicals and preservatives to keep it from sticking together and growing mold(eww) – it doesn’t melt as well and can muck up your sauce. <— End rant.

Remember it later

Like this recipe! Pin it to your favorite board NOW!

The sauce is poured over cauliflower that’s been lightly steamed and sprinkled with bread crumbs and Parmesan for a little crunchy topping then baked.

The cauliflower kind of ends up tasting like potatoes – someone I know had seconds and they absolutely hate cauliflower. Copious amounts of cheese will make a cauliflower lover out of anyone. Yes, lover.

I think it’s called cauliflower cheese rather than cheesy cauliflower because there’s more cheese than cauliflower.

CAULIFLOWER CHEESE

Cauliflower florets smothered in a decadent cheese sauce and baked until bubbly-hot and irresistibly golden. Hello classic British comfort food. So nice to meet you.

Prep Time 20

Cook Time 25

Total Time 45

Author Olivia

Ingredients

1 big head cauliflower or 2 small
2 tablespoons butter
2 tablespoons all-purpose flour
2 cups whole milk
1 tablespoon Dijon mustard
6 ounces extra sharp aged cheddar cheese cut into small cubes
6 ounces extra sharp agedwhite cheddar cheese cut into small cubes
¾ teaspoon coarse or kosher salt
¼ teaspoon black pepper
1 tablespoon bread crumbs
1 tablespoon Parmesan cheese

Instructions

Cut the cauliflower into big florets and steam until just fork tender.
Preheat the oven to 400 degrees F. and butter a 9x11-inch casserole dish.
In a large heavy-bottomed saucepan melt the butter over medium-low heat. Stir in the flour and cook 2-3 minutes, stirring often.
Slowly whisk in the milk and turn the heat up to medium-high. Bring to a simmer and stir 2 -3 minutes.
Whisk in the mustard. Turn the heat down to low.
Add the cheese a handful at a time, stirring until completely melted and smooth. Remove from heat.
Place all the cauliflower in the baking pan. Pour the cheese sauce over it.
Toss the bread crumbs and Parmesan together. Sprinkle it over the cauliflower.
Bake 25 minutes until bubbly and golden. Let set 5 - 10 minutes before serving.