Cheesy Baked Cauliflower

Cheesy Baked Cauliflower

Prep Time: 15 Min
Cook Time: 50 - 55 Min

Yields: 3 - 4 Servings 

WHAT YOU NEED

• 1 Small Head Cauliflower, chopped in to large florets. (About 5 C)
• 1 Jalapeno Pepper, sliced in to rings
• 2 Tbsp. Unsalted Butter
• 1/2 Tsp. Red Pepper Flakes
• 1 1/2 Tbsp. All Purpose Flour
• 3/4 C 2% Milk, room temp
• 3/4 C Whipping Cream, room temp
• 3/4 C + 1/2  C Extra Old White Cheddar, shredded m& divided
• 1/2 Tsp. + Himalayan Salt
• Cracked Pepper
• Nutmeg
• 1/4 C Panko Crumbs
• 1/4 C Grana Padano, finely shredded
• Himalayan Salt & Cracked Pepper
• Fresh Parsley

DIRECTIONS

• Bring a large pot of cold water to a low boil and add your florets. Boil about 7 minutes or until the florets are starting to get tender. Strain and finish your sauce.
• Heat the butter & pepper flakes in a small pot set to just about medium heat. Once melted and bubbly, stir in the flour until combined, reduce the heat slightly, and let the roux bubble away for a minute and a half or so without browning. At this point, pour in the milk & cream and wait for the mixture to start bubbling. Reduce the heat to medium low, season with the 1/2 Tsp. salt, some cracked pepper, and a dash or two of nutmeg, and simmer 3 - 4 minutes until thick and creamy. Taste to ensure the raw flour flavour has been cooked out. If not, let it go another minute or two.
• Turn off the heat and fold in the 3/4 C cheddar until combined. Taste your sauce and adjust salt / pepper if desired.​

• Preheat oven to 375 F
• Spray a 7' x 11' baking dish with cooking spray and arrange the cauliflower in the dish. Pour the creamy sauce over the cauliflower, making sure to cover each floret in the sauce. Top with the 1/2 C cheddar.
• In a small bowl, add the crumbs, grana, and a pinch of both salt and pepper. Add a Tbsp. of EVOO to stgart and work the mixture together with your fingers until crumbly and moist. Add additional oil if needed. Sprinkle this on top of the creamy cauliflower. Finish with the sliced jals.
• Bake uncovered for 40 - 45 minutes until florets are tender and sauce is bubbly. If desired, switch the oven to BROIL HIGH / 500 F to finish with a little more golden brown colour on top.
• Serve and garnish your servings with finely shredded grana padano and fresh parsley. ENJOY!

HAPPY VEG