My monthly vegetable experiment continues this month with cauliflower absolutely swimming in cheese sauce. This is apparently a pretty common Sunday dinner side dish in England. When my husband requested this dish for February, I naturally consulted my Nigella Lawson books, found a recipe, and proceeded to the kitchen.
This recipe was quite simple to make, especially if you have all the ingredients on hand and don’t have to run to the store not once, but twice, in the process of preparing it. I should get the words mise en place tattooed on my forehead. No need to take yourself so seriously. Everything worked out fine. There’s a hit of mustard in this cheese sauce, and I used sharp cheddar to make the flavor even stronger. I was licking the spoon, cake batter style, after I poured this over my cooked cauliflower. It was awesome.
I think I’m just going to have to undergo hypnotherapy. I think that’s the only way I’ll be able to eat vegetables. I covered this cauliflower in waaaaaay to0 much of that amazing cheese sauce, and I still didn’t like it. I knew the cauliflower was there, and as soon as my teeth met the slight resistance from the vegetable, it was over. No thank you.
My husband said it was good. If you’re into cauliflower and cheese, this would probably be like a dream come true. I’m going to try this cheese sauce with something else, because it was fantastic. Alas, cauliflower just ain’t my game. Tell me your secrets. What are your favorite ways to prepare vegetables to make them so awesome, even a picky eater will love them? Please, convert me.
- 1 large head of cauliflower
- 2 dried bay leaves
- 1 stick (4 ounces) of butter
- 2 teaspoon mustard
- 1/3 cup all-purpose flour
- 2 cups milk
- 3 cups sharp cheddar cheese
- Chop up your cauliflower into bite size pieces and place in a large pot. Cover with water, add bay leaves and a bit of salt,and place over high heat. Bring to a boil, then reduce heat to simmer for about five minutes or until the cauliflower is as soft as you like it. Drain and transfer to a 2 quart casserole dish. Don't forget to pluck out those bay leaves. You can cover this and stash it in the fridge if you want to prepare this part ahead of time.
- Preheat your the 425 while you make your cheese sauce.
- In the same pot you cooked your cauliflower in, melt your butter, then whisk in the mustard and flour. Cook over low heat for about five minutes.
- Slowly whisk in the milk, then increase the heat to medium and allow this mixture to cook until it thickens. It won't reach it's full thickness until it starts to bubble.
- Finally, stir in the cheese until it's melted and gooey. This is pure heaven.
- Pour your cheese sauce over your cauliflower and pop the whole thing in the oven for about 20 minutes. Serve along side some sort of roasted meat and pretend to be as English as you like.
- When I made this, I had a pretty high cheese to cauliflower ratio. If you want to make it a bit more even, I think you could easily half the cheese sauce and still be smiling.