Cheesy Cauliflower Bake

From Cook's Country | February/March 2010

Why this recipe works:

To avoid washed-out flavor in our Cheesy Cauliflower Bake, we simmered the cauliflower florets in white sauce until nearly tender. For a well-rounded sauce, we replaced some of the cream with chicken broth, which added depth and alleviated the cloyingly rich taste of the sauce. Though buttered… read more

To avoid washed-out flavor in our Cheesy Cauliflower Bake, we simmered the cauliflower florets in white sauce until nearly tender. For a well-rounded sauce, we replaced some of the cream with chicken broth, which added depth and alleviated the cloyingly rich taste of the sauce. Though buttered bread crumbs added nice crunch to the top of our casserole, it needed something more. Cheese and garlic did the trick.

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Serves 8 to 10

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

Ingredients

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