If we’re going to be honest here, I secretly don’t like cauliflower. I can’t even pinpoint an exact reason as to why I don’t like it- but I don’t. So you can imagine my dread when cauliflower came into season and I was asked to provide cauliflower recipes for the Fruitful Fields website. I called my grandma for recipe suggestions and she simply responded ‘We’re French, cook it with cheese!’. And she was right. Isn’t everything better with a little cheese? So if you have picky eaters at home- give this one a try! It reminds me of Mac and Cheese, without the Mac.
-1 large head of cauliflower (roughly 3 pounds), cut into florets
-2 TBSP butter
-3 TBSP flour
-1 1/2 c. milk (low fat, whole- up to you)
-1/2 TSP ground black pepper
-1 TSP table salt
-1/4 TSP nutmeg
-1/3 c. bread crumbs (I prefer panko)
-1/2 c. + extra for the top freshly grated Gruyere cheese
-1/2 c. freshly grated Parmesan cheese
If you prefer Cheddar over Gruyere, swap it out, but also change the nutmeg to a pinch of garlic powder- or whichever spice you prefer.
Cut the cauliflower into florets. Bring a pot of salted water to a boil, add the florets to the water for five minutes- then take them out and set aside. In a pan over low heat melt the butter and add in the flour, stirring constantly for two minutes. Add in the milk and bring it to a boil, whisking constantly for one minute, until it thickens. Remove from the heat and add in the salt, pepper, nutmeg and both cheeses, stir until everything is well incorporated. In a baking dish (around 8 by 11 by 2-inch) pour in 1/3 of the sauce and spread evenly. Top it with the cauliflower florets, then pour the remainder of the sauce over top. Sprinkle the breadcrumbs and extra cheese on top before baking in the oven at 375 degrees for 25-30 minutes, serve immediately.