Saturday, December 31, 2011

Jalapeno Cheddar Cauliflower Bake by Colleen Guenther inspired by Vegetarian Times

I am a huge fan of cauliflower. I think it is often overlooked by it's colorful team mates. It's a "tad" healthier than it's counterpart mac-n-cheese but with all the flavor. I was inspired by a recipe in the Vegetarian Times so I cannot really claim the glory for this one. Give it a try!

What you need:
1 large head of cauliflower cut into florets
4 TBS of butter
3 TBS of all-purpose flower
2 cups of low-fat milk
2 cloves garlic minced
2 cups of extra sharp cheddar cheese (I chose Tillamok)
1 small jalapeno minced
1 pinch of cayenne
2 egg yolks
Dash of pepper
2 cups fresh breadcrumbs


Preheat your oven to 350. Bring a large pot of water to a boil and add cauliflower florets. Boil 5-7 minutes until they are a little tender. Do not overcook. Drain, while reserving one cup of cooking liquid and set aside.

Melt 2 TBS of butter into a sauce pan. Whisk in flour and cook for one minute stirring often. The, whisk in milk, garlic, jalapeno and reserved cooking liquid and cook 7-10 minutes, or until sauce is thickened, whisking constantly. Remove from heat and stir in cheese, cayenne and egg yolks until the cheese is melted. Stir in your cauliflower.

Take your two cups of bread crumbs and melt 2 TBS of butter and mix together. Coat a 13X9 inch baking dish with cooking spray. Spread cauliflower mixture in the baking dish and sprinkle with your bread crumbs. Bake 30 minutes until it is hot and bubbly.


No comments:

Post a Comment