This recipe is taken from the 2012 Milk Calendar. 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!
- Prep: 15 min
- Cooking: 10 min
- 1 cauliflower cut into florets (about 6 cups/1.5 L)
- 1 tbsp (15 mL) butter
- 2 cloves garlic minced
- 2 1/2 tbsp (37 mL) all-purpose flour
- 1 1/2 cups (375 mL) milk
- 1/4 cup (50 mL) thinly sliced sun-dried tomatoes
- 1/2 tsp (2 mL) sweet paprika or 1/8 tsp (0.5 mL) smoked paprika
- 1/4 tsp (1 mL) pepper
- 3/4 cup (175 mL) shredded Canadian old Cheddar or Friulano cheese divided
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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.
Nutritional informationPer serving
Top 5 Nutrients
|Calcium:||19 % / 206 mg|
|Vitamin B12:||20 %|
|Vitamin C:||81 %|
|Vitamin D:||17 %|