“This recipe really gives cauliflower a punch with sun-dried tomatoes and Old Cheddar cheese, a real celebration of the cauliflower!!”
READY IN:
10mins
SERVES:
4-6
UNITS:
US

Ingredients Nutrition

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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