Sun-Dried Tomato Cauliflower Cheese |
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Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 6 |
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This recipe really gives cauliflower a punch with sun-dried tomatoes and Old Cheddar cheese, a real celebration of the cauliflower!! Ingredients:
1 cauliflower, cut into florets (about 6 cups) |
1 tablespoon butter |
2 garlic cloves, minced |
2 1/2 tablespoons all-purpose flour |
1 1/2 cups milk |
1/4 cup sun-dried tomato, thinly sliced |
1/2 teaspoon sweet paprika (or 1/8 tsp. smoked paprika) |
1/4 teaspoon pepper |
3/4 cup old cheddar cheese or 3/4 cup friulano cheese, shredded, divided |
Directions:
1. In a large pot of boiling water, boil cauliflower for about 7 minutes or until just tender. Drain well; set aside.
2. Meanwhile, in a small saucepan, melt butter over medium heat. Sauté garlic for 1 minute until fragrant. Whisk flour into milk; gradually pour into pan whisking constantly. Stir in sun-dried tomatoes, paprika, and pepper and cook, stirring for about 3 minutes or until bubbling and thickened. Remove from heat and stir in half the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese.
3. COOKING TIP: To save time you can purchase pre-cut cauliflower and in a pinch use thawed frozen cauliflower and just boil for 1-2 minutes or until hot. Be sure to drain the cauliflower very well to prevent watering down the cheese sauce.
4. FOR THE ADVENTUROUS: Make this a crumb-topped gratin: Spread cauliflower mixture in a shallow 8-cup baking dish. Combine 1 cup fresh whole wheat bread crumbs, 1/2 cup additional shredded cheese, 1 tablespoons melted butter, 1 Tbsp chopped fresh basil, and pepper to taste; sprinkle over cauliflower. Bake in 400F oven for 15 minutes or until lightly browned.
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