We tried a new recipe last night as
a vegetarian entree, serving it with
beets, salad and a pretzel roll.
salt and pepper
2 cups milk
1 small onion, chopped
1 bay leaf
5 tablespoons of butter
1/3 cup flour
1 2/3 cups grated firm cheese,
(I used gruyere)
freshly grated nutmeg
Remove the green leaves from the cauliflower
and break into even size florets. Add florets to
a pan of boiling salted water and boil until almost
tender (keep checking, this doesn't take too long).
Drain the cauliflower and lay out on a dish
towel over a cookie sheet to allow more
moisture to leave the cauliflower.
Preheat oven to 375 F.
Put milk, cloves, onion and bay leaf in a
saucepan and bring to a simmer. Cook for
a minute or two, then cover and leave to infuse
off the heat for 10 minutes. Then strain the milk
for the next step. Discard the bay leaf and cloves
but keep the onions for later.
In another pan, melt the butter and stir
in the flour. Cook over low for a few minutes.
Add the strained milk all at once and
whisk together. Stir until sauce begins to
thicken and become smooth. Continue to
cook on the lowest setting you have for
10 minutes (I didn't wait that long).
Add the cheese and stir until fully melted.
Season with salt, pepper and nutmeg to taste.
Put the cauliflower in a greased casserole.
Add the reserved onions and stir, then add
the cheese sauce and stir to make sure it
coats all the veggies. Sprinkle with a bit more
cheese and some grated nutmeg. Bake for
25 to 30 minutes until bubbly and the top
begins to brown.
This was tasty but it took a lot of steps and
a lot of pans to just get a cauliflower with
cheese sauce casserole. If I ever write
The American Homestead Cookbook, it
will be filled with good but simple recipes...