- 1 head of cauliflower, cut/broken into small florets
- 2 T margarine or butter (I used margarine)
- 3 T flour
- ¾ c milk (I used 1%)
- 1 ¾ c reduced-fat grated sharp cheddar cheese, divided
- Optional: Salt & black pepper
- Preheat the oven to 350 degrees.
- Spray a 9×13” pan with non-stick spray; set aside.
- Bring a very large pot of water to boil. Boil the cauliflower 6-7 minutes, or until slightly fork-tender. Drain, then set aside.
- In the same very large pot, melt the margarine on low heat. Once melted, add the flour, and cook for 1-2 minutes, stirring constantly.
- Add the milk, and cook until the flour/butter lumps dissolve and the mixture begins to thicken (about 3-4 minutes). Again, stir constantly.
- Set aside 1/3 c of the shredded cheese. Add the remaining cheese to the milk/flour mixture, and stir until the cheese fully melts. Remove the pot from heat.
- Place ½ of the cooked cauliflower and ½ of the melted cheese mixture into a large mixing bowl. Gently toss the cauliflower with the cheese sauce until evenly coated. Put the cheesy cauliflower into the prepared 9×13” pan.
- Repeat the above steps with the remaining cauliflower/melted cheese mixture.
- (Check in: All of the cauliflower and all of the melted cheese sauce should now be in the 9×13” pan, and that pan should be pretty full.)
- Sprinkle the remaining 1/3 c shredded cheese evenly over the top of the cheesy cauliflower.
- Bake for 10-15 minutes, or until the top cheese has melted and the dish is bubbly and golden.
- Let stand a few minutes before serving. Top individual servings with salt and freshly ground black pepper if desired.
Makes 8 servings.
Nutritional information per serving (approximates): 130 calories, 6.5 g fat,
8.5 g carbohydrate, 2.5 g fiber, 2.5 g sugar, 8.5 g protein.
Mental Cost (ingredient availability): Very low
Financial Cost (ingredient cost): Low
Emotional Cost (cooking skill level): Medium-low
Time Cost (recipe preparation): Lowish
Life Cost (clean up time/effort): Low
Worth It? (rate from 1-5): 4.89
The Bottom Line: Will I make this recipe again?
A recipe really can’t go wrong with oodles and oodles of cheese, right? Right. :)
I was a little nervous attempting a recipe that makes a cheese sauce from scratch (I’ve not always had good luck with this in the past) – but I’ve learned that “low and slow” is the way to go to get a good sauce. It also helps that the cauliflower is slightly watery – the cheese sauce blended really well into the hot cauliflower bits. I also think it was wise of me to mix the cauliflower and cheese together in two smaller batches; I’m confident I got better cauliflower/cheese coverage that way.
The final product was slightly bland to me when I ate it right from the oven; but just a hint of salt and fresh black pepper really livened it up – and made it really tasty.
Which is good, because this recipe yields 8 very generous servings. It’s a good thing both my sweetie and I like cauliflower and cheese! :) And it’s a nice thing that this recipe turned out quite well.