Creating memories in the kitchen...One meal at a time.

Tuesday, May 4, 2010

Cheesy Cauliflower Bake

In my continuing love of Cook's Country Magazine here is another fabulous side dish. Cheesy, tender but not at all soggy nuggets of cauliflower mixed in with a deliciously light but creamy sauce and topped off by some buttery, garlic bread crumbs on top. I served this with the Honey Roasted Chicken, asparagus and some rolls. A perfect spring meal.

*I halved the recipe and used an 8 x 8 pan which was perfect for our family of 6*

Cheesy Cauliflower Bake
Serves 8 to 10

You will need about 4 pounds of cauliflower to yield 12 cups of trimmed florets.

3 slices hearty white sandwich bread , torn into pieces
1 cup shredded extra-sharp cheddar cheese
1 cup shredded Monterey Jack cheese
4 tablespoons unsalted butter , melted
3 garlic cloves , minced
Salt and pepper
2 tablespoons all-purpose flour
1 1/4 cups heavy cream
3/4 cup low-sodium chicken broth
2 large heads cauliflower , trimmed and cut into 3/4-inch florets (about 12 cups)
2 teaspoons dry mustard
1 teaspoon dried thyme

1. PREPARE TOPPING Adjust oven rack to middle position and heat oven to 450 degrees. Pulse bread, 2 tablespoons cheddar, 2 tablespoons Monterey Jack, 2 tablespoons butter, 1 clove minced garlic, ¼ teaspoon salt, and ¼ teaspoon pepper in food processor until coarsely ground.
2. MAKE SAUCE Heat remaining butter, remaining garlic, and flour in Dutch oven over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in cream and broth. Stir in cauliflower, dry mustard, thyme, ½ teaspoon salt, and ½ teaspoon pepper and bring to boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until cauliflower is nearly tender, 6 to 8 minutes. Off heat, stir in remaining cheddar and Monterey Jack until incorporated.
3. BAKE CAULIFLOWER Pour mixture into 13 by 9-inch baking dish and top with bread crumbs. Bake until crumbs are golden brown and crisp, 10 to 15 minutes. Let cool 10 minutes. Serve.
MAKE AHEAD: The filling can be refrigerated, covered, for 1 day, after you've transferred it to the baking dish (step 3). Refrigerate crumb topping separately. Bring to room temperature before topping with bread crumbs and baking as directed.
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