- Course Side Dishes
- Prep. Time 15 mins
- Cooking Time 10 mins
- Yields 4 to 6 servings
In 1996 our Urban Peasant’s Cauliflower Cheese recipe brought humble cauliflower to new heights. This new version punches it up even more with sun-dried tomatoes and Canadian old Cheddar cheese. Celebrate cauliflower!
In a large pot of boiling water, boil cauliflower for about 7 min or until just tender. Drain well; set aside.
Meanwhile, in a small saucepan, melt butter over medium heat. Sauté garlic for 1 min or until fragrant. Whisk flour into milk; gradually pour into pan, whisking constantly. Stir in sun-dried tomatoes, paprika, pepper and cook, stirring, for about 3 min or until bubbling and thickened. Remove from heat and stir in half of the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese.
To save time, you can purchase pre-cut cauliflower and in a pinch, use thawed frozen cauliflower and just boil for 1 to 2 min or until hot.
Be sure to drain the cauliflower very well to prevent watering down the cheese sauce.
Make this a crumb-topped gratin: Spread cauliflower mixture in a shallow 8-cup (2 L) baking dish. Combine 1 cup (250 mL) fresh whole wheat bread crumbs, 1/2 cup (125 mL) additional shredded cheese, 1 tbsp (15 mL) melted butter, 1 tbsp (15 mL) chopped fresh basil and pepper to taste; sprinkle over cauliflower. Bake in 400°F (200°C) oven for 15 min or until lightly browned.
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100% Canadian milk produces award winning cheese. Meet some of the winners from the 2011 Canadian Cheese Grand Prix.see all the reasons