Prep 20 mins
Cook 20 mins
The cauliflower isn't "drowning" in the sauce. In fact, in autumn, when the cauliflower is very, very large, sometimes I increase the sauce/topping by 50% or even double it. Kids generally love it!
- 1 head cauliflower, broken into flowerets
- 1 tablespoon butter
- 1 1⁄4-1 1⁄2 cups skim milk
- 2 -3 tablespoons flour
- 1 cup shredded cheddar cheese
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon garlic powder
- 1⁄4 teaspoon white pepper
- 1⁄4 teaspoon paprika
- 1⁄4 finely crushed nacho cheese flavored tortilla chips
- In a large saucepan, steam cauliflower flowerets until tender -- about 10 minutes. Drain.
- Place cooked flowerets in a lightly greased or sprayed 8" x 8" (or larger) glass casserole dish.
- In a medium saucepan over medium heat, melt butter. Add in milk. Whisk in flour. Stir in cheddar cheese, salt, garlic powder, white pepper, and paprika. Stir frequently until cheese is melted and smooth.
- Pour hot cheese mixture evenly over cauliflower in the baking dish.
- Evenly sprinkle finely crushed corn chips over top. (you can also mix the chips right in the cheese sauce if you want then "softer").
- Bake at 375 for 15-20 minutes or until sauce begins to bubble and cauliflower just slightly starts to brown.
This was very nice. It's similar to how I normally do my cauli except for the corn chips. I did it with half cauliflower & half broccoli. I did goof a bit and forget to add the cheese to the sauce but simply added it on top with my stale plain corn chips and it was fine. Thanks!
Very good! I sprinkled a can of tuna on the cauliflower before adding the cheese sauce for a complete meal. I used bread crumbs (didn't have tortilla chips) but otherwise followed the recipe as written. I will be making this again!
Very good. I made it with italian bread crumbs on top and it was delicious. I like the cheese sauce, it is not too much.