Cauliflower cheese recipe

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Cauliflower’s high starch content also inspires those in search of pasta and rice alternatives to transform it into “rice” and “pasta.”, but this classic British dish plays on the ability of the cauliflower to play the part of pasta. It’s the most delicious baked mac and cheese, without a mac in sight. Although you might be tempted to serve it as a veggie side, think of it as a main dish.

  • Yield: 4 Servings

Ingredients

  • 3 cups whole milk
  • 1 bay leaf
  • ½ small onion, unchopped
  • 2 garlic cloves, halved
  • Kosher salt
  • 1 large head of cauliflower (about 2 pounds), cut into large uniform florets, stem thinly sliced
  • 4 tablespoons (½ stick) unsalted butter, plus more for greasing the dish
  • 4 tablespoons all-purpose flour
  • 1 teaspoon smoked paprika
  • 1 tablespoon Dijon mustard, or more to taste
  • Freshly ground black pepper
  • 1 cup grated sharp Cheddar cheese (4 ounces)
  • ½ cup grated Parmesan cheese
  • ¾ cup panko or rough homemade bread crumbs
  • 1 tablespoon olive oil
How to Make It
  1. Heat the milk in a saucepan set over medium heat. Add the bay leaf, onion, and garlic. Bring the milk to a low boil that bubbles on the surface, then remove the pan from the heat, cover, and let the milk infuse for 15 minutes.
  2. Meanwhile, bring a large pot of salted water to a boil. Add the cauliflower and boil until tender, about 4 minutes. Drain the cauliflower in a colander, shaking it to eliminate excess water. Butter an ovenproof 9 × 9-inch or equivalent baking dish, and pack the cauliflower into it.
  3. Preheat the oven to 425°F.
  4. Melt the butter in a medium saucepan set over medium heat. Whisk in the flour and cook, whisking constantly, until the mixture colors and becomes a nutty-smelling paste, 2 to 3 minutes. Reduce the heat to medium-low. Use a ladle to start adding the hot infused milk to the butter mixture, leaving the bay leaf, onion, and garlic in the pan. Continue adding the milk, whisking to incorporate and prevent the mixture from clumping. When all the milk is in the saucepan, increase the heat to medium-high. Keep cooking and whisking until the mixture comes just to a boil and thickens, 2 to 3 minutes. Remove the pot from the heat and stir in the paprika, mustard, 1 teaspoon salt, and several grinds of pepper. Stir in the grated Cheddar. Taste the sauce, and adjust the salt and mustard, if necessary. Pour the sauce over the cauliflower, top with the Parmesan cheese, bread crumbs, and a drizzle of olive oil.
  5. Bake until the sauce bubbles and the bread crumbs are golden, 15 to 20 minutes.
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