Cheesy Cauliflower Bake

My husband does not like cauliflower.  At all.  He cringes when I cook it.  I, on the other hand, really enjoy it.  I found this recipe and thought, how could he not enjoy it?  It has cream, butter and cheese!  Well, he likes it.  A lot.  Obviously not something I serve regularly, but a nice treat from time to time.

Recipe Source:  Adapted from a recipe by Cooks Country

2 slices white sandwich bread, torn into pieces
1/2 c shredded cheddar cheese, divided
1/2 c monterey jack cheese, divided
2 T butter, melted and divided
salt and pepper, to taste
1 T flour
1/2 c heavy cream 
1/2 c chicken broth
1 large head of cauliflower, trimmed and cut into florets
1 t dry mustard
1/2 t dried thyme

Prepare topping:  Preheat oven to 450 degrees.  In a food processor, pulse bread, 2 T cheddar, 1 T monterey jack, 1 T butter, and a pinch of both salt and pepper until coarsely ground.

Sauce:  Heat remaining 1 T butter and flour in pan over medium heat, stirring constantly, until golden.  Slowly whisk in cream and broth.  Stir in cauliflower, dry mustard, thyme and a pinch of both salt and pepper.  Bring to a boil.  Reduce heat to medium-low and simmer, covered, until cauliflower is tender (6 - 8 minutes).  Off heat, stir in remaining cheeses.

Put together:  Pour cauliflower mixture into an 8x8 baking dish and top with bread crumbs.  Bake 10 - 15 minutes, until topping is golden.  Let cool and serve.

1 comment:

Meg said...

This is very similar to a dish my mom makes every year at Thanksgiving. I LOVE it and would eat it for days afterwards.