I made baked cauliflower cheese with cherry tomatoes for supper one night. It was so pretty I had to take a picture. It tasted so good that I thought I should make it again right away while I could remember how I did it. I still had half a cauliflower but no cherry tomatoes so I used mushrooms instead. Just as good.
Cauliflower Cheese recipe
- ½ cauliflower head, cut in bite-size florets
- 1-2 celery stalks, chopped
- 2 tbsp onions, chopped
- 6-10 small mushrooms or cherry tomatoes
- (1-2 tsp pesto, if you like)
- breadcrumbs or croutons
- Parmesan cheese
Microwave cauliflower florets about 2 minutes, so they’re partially cooked. Put them and all other ingredients in a greased 8×8 inch casserole. Pour cheese sauce over veggies and gently mix it in with a spoon.
Sprinkle breadcrumbs or croutons on top. Add a bit of grated parmesan if you wish. Bake at 350℉ for about 30 mins until the top is nicely browned and the cheese sauce is bubbly.
Cheese Sauce
- ¾ – 1 cup marble or medium cheddar (melts well) cut in small cubes
- 1 cup milk
- 2 tsp flour mixed with 2 tbsp cold water (or blending flour without water)
Pour the milk in a large enough microwaveable bowl. Mix the flour paste in, then add cheese cubes. Microwave for 3 minutes at 70% power, stir, then nuke another 1½ minutes at 80% power. Your microwave settings may be different than this, so experiment carefully. (More in ‘Microwave Magic’ near bottom of Helpful Hints.)
You can also make cheese sauce on the stove top or pour it ready-made out of a jar. Use about 1½ cups.
If you like the idea of this meal but it seems like too much work, there’s an even easier way of making cauliflower cheese. Steam or microwave the cauliflower pieces fully and pour cheese cheese over them. Ta-da! You’re done.
