I’ve posted this recipe twice on Facebook and I had another friend ask me for it again, so I’m posting it here on my blog. It’s a popular recipe.
It’s a wonderful side dish on cold, snowy nights or chilly, windy Spring evenings when you’re chilled to the bone. It’s way better than Mac N’ Cheese and lower in carbs.
If you have an aversion to goat cheese (I love it myself), I’ve read that you can use Ricotta as a substitute. You can also cut back some on the butter, if you prefer.
1 Head of cauliflower
1/2 of a small yellow onion, finely diced
1/2 teaspoon minced garlic
5 tablespoons unsalted butter (cut into TBSP pads)
3 tablespoons all-purpose flour
Fresh ground nutmeg (ground over sauce for 10 seconds)
2 cups heavy cream
2 cups grated parmesan
1/2 lb. grated Monterey jack cheese
6 ounces goat cheese (cut into small pieces)
salt and freshly ground pepper (to taste)
Preheat over to 400 degrees
In a large saucepan, melt the pads of butter over medium heat.
Add the onion and minced garlic and sauté until fragrant, about 1-2 minutes.
Add the flour to the pan and stir, using a wooden spoon to form a blond roux.
Do not allow the mixture to brown. Cook roux for at least 1 minute to remove the raw flavor.
Add the heavy cream to the pan, very slowly at first, and whisk until smooth.
Increase the eat to medium high and bring to a slow bubble.
Reduce the heat to a simmer and cook for 5 minutes, or until thickened, smooth and creamy.
Remove the pan from heat and add the nutmeg and grated parmesan cheese, stirring until melted.
Pour evenly over the cauliflower in a shallow casserole baking dish.
Sprinkle the grated jack cheese and the goat cheese evenly over the top.
Bake for 20-25 minutes until golden brown and bubbly.
Adapted from a recipe by George Stella.
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