Chris' Recipes

Bon Appetite!

Cauliflower Cheesey Bake

Written By: Chris - Oct• 22•13

We were leaving town and I had an entire package of cauliflower that I wanted to use up before we left so that it wouldn’t go to waste.  It was a two pound package that I had recently picked up at Costco and was equivalent to about one and a half large heads cleaned.  I’ve always like this vegetable, but it hasn’t been one of Bill’s favorites.  He has been a good sport trying additional veggies and thought that he might eat it if I changed it up or mixed it in with mashed potatoes.  Cauliflower is naturally low in fat and carbohydrates.  It is high in fiber and is a nutritional option offering a healthy dose of potassium, fiber, and folic acid.  After citrus fruits, cauliflower is your next best natural source of vitamin C, an antioxidant that helps combat cancer.  

Andrew was going to be joining us for dinner, so I created a dish that I figured he too would enjoy (and likely take the left overs home).  We all enjoyed the creaminess of the cheese sauce that went perfect with the firm mild cauliflower.

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Ingredients: 

2 Lbs. Cauliflower, cut into floweretes
4 Tablespoons Butter
1/3 Cup Flour
1 Tablespoon Dijon Mustard
2 Cups Cheddar Cheese, shredded (I used smoked) 

1 Cup Panko Crumbs
2 Tablespoons Fresh Parsley, chopped
1 teaspoon Sweet Paprika
2 Tablespoons Butter, melted

Pre-heat oven to 350 degrees.

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Cut cauliflower into small pieces and discard any of the leaves or dark spots.  Use a raised steaming tray and steam pieces covered over simmering water until just tender, about six to eight minutes.  Gently remove from pan and drain any access water and set aside.

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In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly.

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Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly.

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Add the mustard and cheese and continue cooking, stirring, until cheese is melted.

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Combine the cauliflower with sauce and spoon into a two quart baking dish that has been sprayed with non-stick cooking spry.

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Melt the butter and combine all of the topping ingredients.

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Sprinkle over the cauliflower mixture and bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned.

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Allow to rest for about five minutes before serving.

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The cheese will be thick and creamy.  We served this along side of a simple piece of sauteed fish with fresh dill and creme’ fraiche.

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We enjoyed a nice Clos Pegase, 2009 Cabernet Franc.  Delicious!

Enjoy!

Cheers!
~Chris

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