In this cauliflower casserole recipe the cauliflower is cut small to mimic the mouth feel of pasta. Instead of hiding vegetables inside macaroni and cheese, in this recipe the vegetable is the macaroni.
It is hard not to love potatoes whether mashed or scalloped and especially if saturated with cream and butter. Of course, I that is also why sometimes we loathe potatoes. This cauliflower recipe doesn’t reduce the fat content much, but it is much more nutritious option, try it as an alternative side dish with steak.
It’s rich. It’s bubbly. And it is super cute when baked in individual dishes.
Blue Cheese and Cauliflower Casserole(serves 4)
In a medium sauce pan melt the butter over medium low heat. Sweat onions until translucent stirring occasionally. This should take only a few minutes. Then you can turn the heat up to medium and stir in the flour. Stir it for 3 minutes. Slowly whisk in the milk. Bring the mixture to a simmer and simmer gently for 10 minutes. Stir regularly so that the mixture doesn't scald to the bottom. Stir in blue cheese in two batches, giving it the time to really incorporate. Taste the sauce and add freshly ground pepper and also salt if necessary.
Turn the oven on to 400F. Wash the cauliflower and cut off all the leaves from the bottom. Cut in quarters and remove the core. Slice into 1cm slices and then chop into approximate squares. The idea here is that it will cook quickly and give almost the illusion of macaroni and cheese if small enough. Toss cauliflower with sauce in a bowl and pour into a casserole dish. Cover with aluminum foil.
Place the casserole dish on a cookie sheet to prevent any spills and bake for 30 minutes. Remove the foil and bake uncovered for another 15. You can broil it briefly to encourage a browning on top. Let cool for 10 minutes before serving.