In the spirit of cooking and eating more veggies, I made this amazing cheesy cauliflower dish tonight that's basically mac and cheese but with cauliflower instead of pasta.
What you need:
Bring a large pot of water to boil over high heat. Add the salt and the cauliflower, then cook for 4 minutes.
Meanwhile, butter or spray a glass/ceramic baking dish. Drain the water from the cauliflower and pour it into the baking dish.
To make the sauce, melt the butter in a saucepan on medium heat. Add the garlic (and bay leaf),
then cook for about 1 minute. Add the flour and stir quickly. Kurt and Hannah would like me to point out here that the flour-butter mixture is called a roux. They are the king and queen of the roux. You want the roux to get just a little brown--this will probably take another minute. Slowly add the milk to the pot, stirring the whole time to incorporate the roux. Bring the sauce to a boil, stirring so you don't burn the milk on the bottom of the pan. Once it comes to a boil, turn off the heat and stir in the cheese and mustard. Add salt and pepper.
Pour the sauce over the cauliflower. You can sprinkle some breadcrumbs over the top if you're into that sort of thing, which I am. Bake for 40 minutes, or until the top is brown and bubbly.
Disclaimer: being the weird customizing part-time vegan that I am, I actually used almond milk and soy cheese and I'm delighted to say that it still turned out delicious although the sauce wasn't quite as creamy as it usually is because apparently fake cheese doesn't melt quite as nicely as normal cheese. But I'd still do it again because once it all bakes, it's still creamy and amazing.
Disclaimer #2: I got the recipe from this cookbook, which I love--she is amazing!
What you need:
- 1 head cauliflower (chopped into bite-sized pieces)
- 2 tsp salt
- 1 tbsp butter
- 3 cloves garlic, finely chopped
- 1 bay leaf (unless you're afraid of bay leaves like I am)
- 1 tbsp flour
- 1½ cups milk
- 6 oz cheddar, grated
- salt and pepper
- 1 tbsp Dijon mustard
Bring a large pot of water to boil over high heat. Add the salt and the cauliflower, then cook for 4 minutes.
Meanwhile, butter or spray a glass/ceramic baking dish. Drain the water from the cauliflower and pour it into the baking dish.
To make the sauce, melt the butter in a saucepan on medium heat. Add the garlic (and bay leaf),
then cook for about 1 minute. Add the flour and stir quickly. Kurt and Hannah would like me to point out here that the flour-butter mixture is called a roux. They are the king and queen of the roux. You want the roux to get just a little brown--this will probably take another minute. Slowly add the milk to the pot, stirring the whole time to incorporate the roux. Bring the sauce to a boil, stirring so you don't burn the milk on the bottom of the pan. Once it comes to a boil, turn off the heat and stir in the cheese and mustard. Add salt and pepper.
Pour the sauce over the cauliflower. You can sprinkle some breadcrumbs over the top if you're into that sort of thing, which I am. Bake for 40 minutes, or until the top is brown and bubbly.
Disclaimer: being the weird customizing part-time vegan that I am, I actually used almond milk and soy cheese and I'm delighted to say that it still turned out delicious although the sauce wasn't quite as creamy as it usually is because apparently fake cheese doesn't melt quite as nicely as normal cheese. But I'd still do it again because once it all bakes, it's still creamy and amazing.
Disclaimer #2: I got the recipe from this cookbook, which I love--she is amazing!
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