Thursday, January 2, 2014

Creamy Cauliflower & Cheese Sauce

The hardest part of cooking is figuring out what to cook, isn't it?  I've been meaning to crock-pot it for most of the week, but by the time I got to figuring out what I was going to make, it was too late for the crock-pot or I was missing a key ingredient.  Today at 3pm I decided to make roast beef and also use the head of cauliflower I had sitting in my fridge.
But, why eat plain cauliflower when you can slather it with cheese sauce?  I tried to pay attention to ingredient amounts as I was making it, in case it turned out, which it did.
Cheese Sauce
Melt 1/4 Cup butter in a saucepan. 
2-4 cloves minced garlic
2 tsp. onion powder
1 tsp. salt
1/4 tsp. pepper
1/2 tsp. dry mustard powder
Whisk together and then add in 1/4 Cup flour. 
Combine to form a roux, which you can brown as much or as little as you like. 
Add: 2 Cups of milk
Whisk until thickened. 
Add: 1-1.5 Cups grated old cheddar cheese and stir until melted (old cheddar has a stronger flavour, well-suited to cheese sauces).
Cook your vegetables, I used cauliflower.  DRAIN WELL!  You do not want watery vegetables diluting your cheese sauce.
Put your cooked veggies into a casserole dish and pour over the sauce, covering completely.  Sprinkle with fried onions and then sprinkle with more grated cheese.  Place under the broiler until the cheese is melted and bubbling.  Enjoy!

Next time I make this I think I will add some bacon bits to the sauce, and possibly replace the butter in the roux with bacon fat for depth of flavour.

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