Cauliflower when prepared the right way, can make for a rich snack or a satisfying meal. This recipe for cauliflower with Mornay sauce makes six servings, and it packs a wallop of flavor. With a little paprika for garnish, along with some Cabot White Oak Cheddar and Cabot Unsalted Butter, it's easy to take simple cauliflower and change it into a meal worth sharing with the whole family. After trying this recipe, make sure to rate and review it. We can't wait to hear what you think.
This cheesy cauliflower recipe might seem a little surprising to most, but it's actually pretty easy to make a dish out of cauliflower that can be both filling and delicious too. This recipe calls for two tablespoons of Cabot Unsalted Butter, shallot, white wine, salt and pepper, nutmeg, thyme leaves flour and five ounces of Cabot White Oak Cheddar. Once you've cooked up the sauce, you'll pour it over the cauliflower and add some paprika as a little garnish. We're confident that this recipe will be a hit at any outdoor barbecue or family dinner.
It's pretty simple to make a meal that's both wholesome and satisfying, and we believe that this recipe for cauliflower with Mornay sauce will be extremely popular in your kitchen—it's also a great way to make sure that your family members are eating their vegetables too! Once you've tried out this recipe, please make sure to rate and review it. We here at Cabot love to receive feedback on these recipes. Also, make sure to share this recipe with your friends on Facebook and Twitter!
2 tablespoons Cabot Unsalted Butter
1 shallot, minced
¼ cup dry white wine
¼ teaspoon salt
¼ teaspoon pepper
Pinch dried thyme leaves
2 tablespoons King Arthur Unbleached All-Purpose Flour
1 cup milk
5 ounces Cabot White Oak Cheddar, Cabot Sharp Cheddar or Cabot New York Extra Sharp Cheddar, grated (about 1¼ cups)
1 head cauliflower, cut into florets
Paprika for garnish
MELT butter in small saucepan over medium heat; add shallots and cook, stirring until slightly softened, 1 to 2 minutes.
ADD wine, salt, pepper, nutmeg and thyme and cook until liquid has evaporated, about 4 minutes.
SPRINKLE flour over shallot mixture, stirring until well blended. Gradually add milk and continue stirring until mixture is blended and comes to simmer, about 3 minutes.
REDUCE heat to medium-low and let mixture continue to simmer gently while you prepare cauliflower.
BRING water to a boil in a large saucepan fitted with steamer basket. Add cauliflower, cover pan and let steam for 4 to 5 minutes or until cauliflower is just tender.
TRANSFER cauliflower to serving bowl. Remove sauce from heat, add grated cheddar and stir until smooth. Pour sauce over cauliflower and sprinkle with paprika.
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Recipe courtesy of Katie Webster.