Cheesy Creamy Cauliflower

We are big fans of a great side dish. When planning out our Christmas dinners, we were looking for something that would work well for the groups who were having smaller dinners and those having bigger groups.

Cauliflower is, in our books, a very under appreciated vegetable. It is incredible versatile and takes well to a lot of different flavor profiles. Including… mac and cheese.

Yes… we did it! We made a cauliflower version of mac and cheese. You’re welcome.

Honestly, this side was great for the holidays, but we will probably be making it all year long if we’re honest…

Difficulty:

Moderate

Cost:

Moderate

Serves:6people

Serving Size:3/4 cup

Cheesy Creamy Cauliflower

Votes: 2 Rating: 5 You: Rate this recipe!

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Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan

For those special occasions when you want to impress, serve this creamy cauliflower dish!

• CourseSide Dish, Vegetarian
• CuisineAmerican

Tools:8x8-inch baking dish, knife and cutting board, large (10-inch) skillet, measuring cups and spoons, grater

	Prep Time
	15 minutes

Cook Time

30 minutes

Prep Time 15 minutes

Cook Time 30 minutes

Difficulty: Moderate Cost: Moderate Serves:6people Serving Size:3/4 cup

Cheesy Creamy Cauliflower Votes: 2 Rating: 5 You: Rate this recipe! Print Recipe Add to Meal Plan: Select Course to Add: BreakfastLunchSnackDinnerDessert This recipe has been added to your Meal Plan For those special occasions when you want to impress, serve this creamy cauliflower dish! CourseSide Dish, Vegetarian CuisineAmerican Tools:8x8-inch baking dish, knife and cutting board, large (10-inch) skillet, measuring cups and spoons, grater Prep Time 15 minutes Cook Time 30 minutes Prep Time 15 minutes Cook Time 30 minutes

Ingredients

• 1 large shallot or small onion
• 3 tablespoons butter
• 1 head cauliflower
• 1 tablespoons flour (any type)
• 3/4 cup cream or half-and-half
• 1 teaspoon dried rosemary leaves (divided)
• 1 pinch red pepper flakes
• 1 pinch ground nutmeg
• Salt and pepper to taste
• 1 cup grated cheese Cheddar or Swiss

Servings: people

Units:MetricUS Imperial

Instructions

1. Preheat oven to 350°F. Spray or rub oil into an 8x8-inch baking dish.
2. Slice shallot or cut onion into half-rounds. Melt butter in a large saucepan over medium-low heat and add shallot. Cook and stir, turning to low if needed, while you continue.
3. Remove outer leaves, stalk, and core from cauliflower. Divide into large florets. Slice each floret into 1/4-inch-thick slices. Add to skillet. Stir, then cover with lid (or foil) and cook 3 to 5 minutes, or until just starting to turn crisp-tender.
4. Grate cheese and set aside for later.
5. Sprinkle flour over vegetables and stir.
6. Pour cream over vegetables. Add 1/2 teaspoon of the rosemary. Also add red pepper flakes, nutmeg, salt, and pepper, then stir well. Turn heat to medium and bring to a simmer (uncovered).

   
7. Pour vegetable mixture into baking dish. Sprinkle grated cheese and remaining 1/2 teaspoon rosemary over the vegetables.

   
8. Bake (uncovered) 30 minutes, or until lightly browned and bubbling.

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