CAULIFLOWER WITH CHEESY SAUCE

As the days are getting shorter and colder, I’m more in the mood for comfort food and this definitely is one of those dishes. Tender cauliflower, topped with cheesy, toasty, silky sauce that tastes even better than the smells coming from the oven, is just what’s needed. Use any mix of cheeses you prefer. Served as a main event or alongside salmon, chicken or steak, this one is sure to become a favourite!

Here’s what you need:

1 larger head cauliflower

salt

water

FOR SAUCE:

2 tablespoons butter

2 tablespoons flour

1 cup milk

2 tablespoons sour cream

salt

nutmeg

3/4 cup mix of grated gruyere and parmigiano cheese

Trim cauliflower by cutting off the larger outer leaves and the core they are attached to, leaving the tender smaller leaves attached to the bottom and trim so it sits flat. Wash and dry.

Fill a large large pot (that fits the whole cauliflower) to about halfway, or enough to cover it, and add salt. Bring to boil and carefully place the cauliflower into the pot. Cook for 10 to 15 minutes, depending on the size of the cauliflower, or until a knife easily inserts into the centre. Remove from water, draining it, and place on cooling rack to cool. (I use a spider and a spoon to help me take it out of the pot).

Meanwhile, in a saucepan, melt the butter, then add the flour. Stir with a whisk and cook for 2 to 3 minutes, to cook out the raw flour flavour. Don’t let it brown.

Take off the heat and add about 1/4 of the milk, stirring with a whisk (it will be very thick). After that, add all the milk and continue stirring until all the lumps are gone and you end up with a smooth sauce. Add a few gratings of nutmeg, return to heat and cook, stirring, on medium heat until thickened, smooth and silky, about 4 to 5 minutes.

Remove from heat and add sour cream and cheese. Stir well until combined and taste for seasoning. Add more salt if necessary. Let sauce cool a bit, stirring it once in a while so the skin doesn’t form on top.

Preheat the oven to 400F.

Place cauliflower in the ovenproof baking dish. Pour the sauce over top (some will spill onto the dish, but those are the delicious parts!). Sprinkle some additional cheese on top.

Bake for 25 to 30 minutes, or until top is nicely browned.

Cool slightly before serving. Serve cut into wedges.