Sun-Dried Tomato Cauliflower Cheese

Submitted by Chef mariajane

"This recipe really gives cauliflower a punch with sun-dried tomatoes and Old Cheddar cheese, a real celebration of the cauliflower!!"

 

• Ready In: 10mins
• Ingredients: 9
• Serves: 4-6

ingredients

• 1 cauliflower, cut into florets (about 6 cups)
• 1 tablespoon butter
• 2 garlic cloves, minced
• 2 1⁄2 tablespoons all-purpose flour
• 1 1⁄2 cups milk
• 1⁄4 cup sun-dried tomato, thinly sliced
• 1⁄2 teaspoon sweet paprika (or 1/8 tsp. smoked paprika)
• 1⁄4 teaspoon pepper
• 3⁄4 cup old cheddar cheese or 3/4 cup friulano cheese, shredded, divided

directions

1. In a large pot of boiling water, boil cauliflower for about 7 minutes or until just tender. Drain well; set aside.
2. Meanwhile, in a small saucepan, melt butter over medium heat. Sauté garlic for 1 minute until fragrant. Whisk flour into milk; gradually pour into pan whisking constantly. Stir in sun-dried tomatoes, paprika, and pepper and cook, stirring for about 3 minutes or until bubbling and thickened. Remove from heat and stir in half the cheese until melted. Pour over cauliflower in a heatproof serving dish; sprinkle with remaining cheese.
3. COOKING TIP: To save time you can purchase pre-cut cauliflower and in a pinch use thawed frozen cauliflower and just boil for 1-2 minutes or until hot. Be sure to drain the cauliflower very well to prevent watering down the cheese sauce.
4. FOR THE ADVENTUROUS: Make this a crumb-topped gratin: Spread cauliflower mixture in a shallow 8-cup baking dish. Combine 1 cup fresh whole wheat bread crumbs, 1/2 cup additional shredded cheese, 1 tablespoons melted butter, 1 Tbsp chopped fresh basil, and pepper to taste; sprinkle over cauliflower. Bake in 400F oven for 15 minutes or until lightly browned.