This recipe is taken from the 1996 Milk Calendar. This is the The Urban Peasant's Cauliflower Cheese recipe.
- Prep: 15 min
- Cooking: 20 min
- 1 cauliflower
- 2 tbsp (30 mL) butter
- 2 tbsp (30 mL) all-purpose flour
- 1 cup (250 mL) Milk
- 1/2 tsp (2 mL) salt
- 1/2 tsp (2 mL) pepper
- 2 egg yolks beaten
- 1 tsp (5 mL) paprika
- 1 tsp (5 mL) grated lemon zest
- 1/2 cup (125 mL) shredded Canadian Cheddar cheese
Preheat the oven to 400 °F (200 °C).
Break the cauliflower into florets and boil until just tender. Drain and place in a 9-inch (23 cm) square baking dish.
Melt the butter in a saucepan over medium heat. Stir in the flour to form a paste. Slowly add the milk, stirring constantly as you bring it to a boil. Add the salt, pepper, egg yolks, paprika and lemon zest, stirring quickly so that the yolks do not curdle. Add half of the Canadian Cheddar and mix until it melts.
Pour the sauce over the cauliflower and top with the rest of the cheese. Bake for 15 to 20 min or until lightly browned.
Top 5 Nutrients
|Calcium:||20 % / 215 mg|
|Vitamin C:||105 %|
|Vitamin B12:||26 %|
|Vitamin A:||21 %|