Creamy Cheddar Cauliflower
Serves 8
Recipe By: Dave Leiberman
Published in: Dave's Dinners
2 head cauliflower, about 1 1/2 pounds each
4 tablespoons butter -- 1/2 stick
1/3 cup flour
2 cup milk
1/2 cup white wine
1 teaspoons salt
25 grinds black pepper
dash -- nutmeg
1 cup Sharp White Cheddar Cheese -- grated
Break apart the rinsed, dried cauliflower into florets. Put in a baking
pan that holds the florets snugly but still has a couple of inches of room
on the top. In a large saucepan, melt the butter over medium heat. Add
the flour to the melted butter and whisk together until smooth. Cook a
minut or two, then gradually add the milk, constantly whisking to make
sure the mixture stays smooth and creamy. Add the wine, salt, pepper, and
nutmeg. Continue to cook, still constantly whisking, until thickened,
about 4 to 5 minutes. Whisk in the Cheddar until fully melted. Season to
taste with more salt and pepper if needed, then pour the sauce over the
cauliflower in an even layer. Cover loosely with aluminum foil and bake
until the cauliflower is tender, about 40 minutes.
Serves 8
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