but,…you won’t need a bowl/spoon.
*Blogger Gail from Faithfulness Farm gave a good suggestion on how to make this more of a low-carb recipe. See note at bottom.
You will need a 3-quart baking dish.
- 1 head of cauliflower (about 3 lbs.)
- 3 tablespoons butter
- 3 tablespoons flour
- 1 and 1/2 cup milk (can use low-fat)
- 1/2 lb. cheddar cheese (2 cups grated). You’ll first use 1 and 1/2 cups of this cheese in the sauce, and the remaining 1/2 cup on top. (I used the white variety of extra sharp cheddar by Cabot and, even without adding other salt, that made this a bit on the ‘salty’ side.)
- I suggest you add NO salt, especially IF you use sharp cheddar cheese.
- Trim the cauliflower to med. sized florets, and steam (or boil) for no more than 4-5 minutes. Remove from heat, set aside.
- In a heavy medium saucepan over medium heat, melt butter, stir in flour and stir together until very smooth.
- Add milk and whisk (stir) until smooth. Stirring constantly while scraping the bottom of the pan with a flat-edged spatula, bring to a rolling boil and continue with that for a minimum of 2 minutes to ‘cook the flour’. Remove from heat.
- Grate the cheese (doesn’t have to be fine).
- Add 3/4 of the grated cheese to the hot butter/flour/milk mixture and stir until cheese is melted/blended together.
- Pour a few tablespoons of sauce into bottom of your baking dish and spread it out, layer cauliflower florets on that, and pour the hot cheese mixture over all.
- Because I used ‘white cheddar’ in the sauce, I grated just a little bit of yellow cheddar to add color to the set-aside 1/4 portion of the grated white cheese. Spread the grated cheese over the top.
- Bake uncovered at 400-degrees for almost 30 minutes, OR until you see the top getting ‘browned’……………… like this……………
Source Recipe: http://milkmaidrecipebox.blogspot.com