This Thanksgiving was the crazy year of “double dishes”. Two different kinds of stuffing and two different side veggies to make everyone happy. And happy campers we were indeed. 😉
My hubby helped with making his own stuffing that he likes, so that helped me out quite a bit! 😀 I made all of the rest, and it was worth every extra minute! 😀
I wanted my beloved cheese cauliflower this year, but it’s something that my dear sweet hubby just can’t do. Bless his heart he’s tried several times to like it, but there’s just some things that your body refuses to let you enjoy.
I decided after seeing that unusually large and drop dead gorgeous head of cauliflower, to keep the pieces in large clusters rather than cutting everything up much smaller and stirring the cauliflower into the cheese sauce as I normally do.
I like a lot of cheese sauce. I mean like, the cauliflower does the backstroke kind of “a lot”.
I make this only 1-2 times a year. Don’t judge. 😉
Seriously, just look how gorgeous those pieces are! I didn’t have the heart to cut them any smaller. And I’m so glad that I didn’t! It was the best I’ve ever made it and I’m going to keep doing it this way from now on. 😉
I doubt I’ll ever cook the head whole, though. I really like a serious amount of cheese sauce. I’m greedy like that. Kind of like “Thumper” and his clover. 😉
This head of cauliflower was HUMUNGOUS, so I only used half of it and made a half of a batch of sauce. The recipe below is for a full recipe, though.
I was in a bit of a rush, having one less day to make everything than usual, so I just low-boiled my cauliflower. But you can most certainly steam it or even oven-roast the pieces if you’d like.
I also like my cauliflower nice and tender. Raw, or even al dente cauliflower and I are not the best of friends. 😉 So when you make this, just cook it to the tenderness that you prefer. 😉
I nestled the cauliflower into another one of the dishes from the massive prize package I won awhile back, and it worked beautifully! Just the perfect size! 😀
You can place the cauliflower in a shallow dish with no worries of it running over. The rich, cheesy sauce is nice and thick and clings to the cauliflower so there’s no mess at all.
Though I enjoyed this for Thanksgiving, this amazingly rich and cheesy cauliflower really goes with about everything and looks spectacular! The colors are vibrant and the flavor is 5 star! A very lovely, yet easy dish to serve at the holidays, for company, or when you just want something that tastes special. This goes nicely with everything from turkey, to prime rib, to ham! I imagine it would also even go quite nicely with some cedar planked grilled salmon! 😉 A very handy recipe, so make sure you Pin this to save it! 😀
And I think, unless I’m forgetting something, that this is the last of the thanksgiving posts for this year! The other dishes I made were our favorites that I’ve already posted. 😉 I have more new dishes to make for Christmas….but I’m not even going to think about that right now! 😉
Hope you all had a nice holiday, and I’ll see you tomorrow! 😀 ~Kelly
- 1 head cauliflower, cut up into large flowers and cooked
- 2 tsp. kosher salt
- paprika for garnish
- For Cheese Sauce:
- 4 Tbl. butter
- ¼ cup flour
- 2 cups milk
- ½ tsp. salt
- ⅛ tsp. white pepper
- 1 Tbl. whole grain mustard
- ½ tsp. hot horseradish
- 1½ cups Sargento Artisan Blend Double Cheddar
- 4 slices Sargento Swiss Cheese
- 2 Tbl. grated parmesan cheese
- Gently boil cauliflowers pieces in salted water for 6-10 minutes, depending on size, until just tender. Drain, arrange in baking dish appropriately sized to fit a single layer.
- Preheat oven to 350º F.
- In medium saucepan, heat butter over medium heat, add flour and stir until smooth and bubbling. Cook, stirring, for 2 minutes.
- Whisk in milk, add salt and pepper. Cook the sauce, stirring, until thick and bubbly.
- Add the mustard, cheeses and horseradish sauce and continue cooking and stirring until cheeses have melted.
- Pour the cheese sauce over the cauliflower. Sprinkle top lightly with paprika.
- Pop into preheated 350º oven and bake, uncovered, for 20-30 minutes, or until heated through, just starting to bubble, and top is just starting to lightly brown.
- Remove and serve. (*Baking in lower half of oven helps to prevent over browning.)