Creamy Cauliflower

Creamy Cauliflower

Ingredients:

• 1 large cauliflower head

• 1 1/3 cup hot milk

• 2 tbsp butter

• 2 tbsp flour

• 1/2 cup grated Parmesan cheese

• 1/2 cup grated white cheddar cheese

• 1/4 cup breadcrumbs

• 2 garlic cloves, minced

• 1 tbsp chopped parsley

• 1 small sprig thyme (about 1 tsp)

• 1/8 tsp grated nutmeg

• salt & pepper to taste

• thinly sliced green onion for garnish

1. Bring a large pot of salted water to boil. Core and cut cauliflower into florets. Add florets to boiling water and cook 3 minutes. Drain. Place in a large casserole dish (2.5 to 3 quart).

2. Heat a small pan. Add butter and let melt. Set heat to low, add flour and whisk. (There should be no lumps.) Cook for 2 minutes.

3. Slowly add hot milk to roux and whisk to combine. Cook until sauce begins to thicken; stirring occasionally. Remove from heat.

4. Stir in garlic, parsley, thyme and nutmeg. Add salt and pepper to taste.

5. Stir in cheddar cheese and 1/4 cup Parmesan cheese.

6. Pour sauce over cauliflower.

7. Combine the breadcrumbs and the remaining 1/4 Parmesan cheese. Sprinkle over cauliflower.

8. Bake in a 400°F heated oven for 25 to 30 minutes.

9. Garnish with thin slices of green onion.

Serves: 4

Notes&Tips:

• This dish is creamy and savory. The cheese is not overwhelming; it's just the right amount. The thyme, garlic and parsley added that extra burst of flavor that makes this dish one that you'll want to have all year long.

• Using a baking dish that allows the cauliflower to spread out will help it bake up quicker and every bite will have a crunch from the breadcrumb & cheese topping.