Cauliflower with a creamy cheese sauce.
½ stick of unsalted Grassland Butter, divided
1 head of cauliflower, cut into florets
3 tablespoons of all-purpose flour
2 cups of hot milk
¼ cup of fresh bread crumbs
1 cup grated Gruyere or grated Parmesan
½ teaspoon of Kosher salt
½ teaspoon freshly ground black Pepper
½ cup of bread crumbs
1 Tablespoon butter, melted
Preheat oven to 375 degrees.
Cook the cauliflower florets in a large pot of boiling water for 5-6 minutes until tender but still firm. Drain and set aside.
Melt 2 tablespoons of butter in a medium saucepan over low heat. Add the flour, stirring constantly for 2 minutes.
Add hot milk into the butter-flour mixture and whisk constantly, for one minute, or until thick.
Add 1 teaspoon of salt, pepper, and ½ cup of the Gruyere to the mixture.
Pour ⅓ of the sauce on the bottom of an 8 x 12 casserole dish. Place the drained cauliflower on top and spread remaining sauce on top.
For the topping, combine bread crumbs with the remaining ¼ cup of Gruyere and sprinkle on top. Melt the remaining butter and drizzle over top.
Sprinkle with salt and pepper and bake for 30 minutes or until top is browned.
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