Cauliflower Cheese
It has been cold and rainy here, and I really wanted some comforting Winter type food last night. Cauliflower cheese is a healthy comfort food for me and BH enjoys it as well.
I remember having just this dish for dinner one night at a restaurant in Winnipeg, Manitoba, Canada, when it was about 40 below zero outside (but toasty warm inside). I do not remember what else I ate that week, but I do remember the Cauliflower Cheese!
Cauliflower is a plant that likes cooler weather. It is a vegetable you may find available from local farms even into the late fall or very early winter, as well as in the late spring and early summer.
Cauliflower Cheese
Ingredients
- 1 medium head cauliflower (about 4 cups worth)
Cheese sauce
- 1 Tablespoons butter
- 1 Tablespoons flour (I use gluten free)
- 1 cup plus 2 Tablespoons milk (I use whole milk)
- 3 oz grated cheddar cheese (I use white)
- 1 Tablespoons heavy cream, crème fraiche, or full fat sour cream (this is my favorite)
- 1/2 Tablespoon Dijon mustard
- Pinch of ground nutmeg
- 1/2 teaspoon salt
- ¼ teaspoon black pepper to taste
Instructions
- Put the cauliflower in a pot and cover with water. Bring to a boil, reduce heat, cover, and simmer for about 20 minutes until the stem is soft.
- While the cauliflower is cooking, make the cheese sauce.
- Melt the butter in a medium sized pan. Stir in the flour, and cook and stir for one minute to cook the flour. Do not let it turn brown. Turn off the heat.
- Gradually add the milk, beating as you go to keep the sauce smooth. This step is important to avoid lumps in the sauce.
- Return the pot to medium heat and cook for about 10 minutes, until the sauce thickens and starts to simmer. Stir frequently at first, then as the sauce thickens, stir continuously to avoid it sticking on the bottom.
- Remove from heat and add the rest of the ingredients. Stir well until the cheese is melted.
- Drain and chop the cauliflower. Pour the cheese sauce over the cauliflower and mix.
- Alternatively, put the whole head of cauliflower in a bowl and pour the cheese sauce over it.
Notes
The serving information is for this as a main dish. If you want to serve it as a side, cut the portions in half.
This recipe is also good with other vegetables. I have had this dish in the UK with cauliflower, broccoli, and even a mix of peas and carrots.
The traditional finish for this dish is to pour the cauliflower mix into an oven safe dish, mix 2 tablespoons breadcrumbs with 2 tablespoons grated cheddar and spread over the top. Bake in a preheated 400 F oven for 25-30 minutes until brown and bubbly.
Nutrition Facts
Cauliflower Cheese
Serves: 2
|
Amount Per Serving: 2 cups
|
||
|---|---|---|
| Calories | ||
| % Daily Value* | ||
| Total Fat 27.5 | 41.5% | |
| Saturated Fat | 0 | |
| Trans Fat | ||
| Cholesterol | 0 | |
| Sodium | 0 | |
| Total Carbohydrate 17.5 | 5.7% | |
| Dietary Fiber 6 | 24% | |
| Sugars | ||
| Protein 18.5 | ||
| Vitamin A | Vitamin C | |
| Calcium | Iron | |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
A Life in Harmony
