Baked Creamy Cauliflower
Featured in
Carolina Soul
Servings:
4
Total time:
35 minutes
I love wonderful cauliflower dishes. Of course, chefs are using the various cauliflower plant in a million diverse ways. Cauliflower is a part of the cabbage family and is a great source of vitamin C and Iron. This recipe is made up of a tasty and creamy cheese sauce, then baked to a golden hue akin to macaroni and cheese.
Ingredients
1 Quart of vegetable or chicken stock
1 Head of cauliflower (crowns only)
1 Tablespoon of seasoned salt
1 Teaspoon of white pepper
½ Tablespoon of garlic powder
1 Cup of heavy cream
¼ Cup of all-purpose flour
¼ Cup of cold water
½ Cup of Gruyere cheese
½ Cup of grated sharp cheddar cheese
1 Cup of panko bread crumbs
Pinch of nutmeg
2 Tablespoons of melted butter
Directions
Preheat the oven to 400°F. Butter a shallow 2-quart baking dish.
Add the stock to a gallon size pot. Allow the stock to come to a full boil.
Add the cauliflower crowns to the stock, then reduce the heat to medium low. Cook for about 5-6 minutes.
Move the pot to a cool part of the stove. Remove the cauliflower from the pot, but do not discard the stock. Place the cauliflower into the baking dish. Add the pepper, garlic powder, and cream to the stock. Return the stock to the stove on medium high.
In a small bowl, combine the flour and water together. Mix well until no lumps remain.
While stirring with a whisk, add the flour mixture to the stock. Mix well until smooth. Stir in the cheese. Mix well.
Move the pot to a cool part of the stove or counter. Spoon the cheese sauce over the cauliflower.
In a small bowl, combine the breadcrumbs, nutmeg, and butter. Sprinkle over the cauliflower and bake for about 30 minutes.
