Okay, so, I am in food love with this side dish. It is so very tasty. I hope you like it too.
I give you my… Baked Cauliflower with Cheddar Cheese Casserole
Time to add in the cauliflower.
My finish product is a little loose, remember I am cutting carbs this week. For a thicker finished casserole don’t forget to add in 2 tablespoons of flour, as opposed to 1.
1 (3-pound) head cauliflower, cut into small florets
Salt and olive oil for cooking cauliflower
2 tablespoons butter
1 tablespoons flour (add 2 Tablespoons for a thicker sauce, I was trying to keep the overall carb count down)
1 cup heavy cream
1/4 tsp garlic powers
3/4 tsp salt
Dash of pepper
4 Tablspoons sour cream
8 ounces shredded Sharp Cheddar cheese
A bit of parmessan cheese (optional)
Preheat oven to 400 degrees. Drizzle the cauliflower with scant amount of olive oil and a sprinkling of salt. Cook cauliflower or 20 minutes.
While the cauliflower is cooking, start the cheese sauce. Melt 2 tablespoons of butter in a small saucepan. When the butter has melted completely add the flour. Cook flour for 1 to 2 minutes.
Slowly begin to add heavy cream, with each addition of milk the sauce should thicken.
When all of the milk is added add the cheese. Stir cheese and sauce until the cheese melts completely. Add in the sour cream and seasonings. Mix well. Next, add in the cauliflower, combine.
Place cooked cauliflower and cheese mix into a casserole dish. Sprinkle with a bit parmessan cheese (for added flavor punch) if desired.
Place the cauliflower casserole into the oven and bake at 350 for 15 minutes. When the cheese begins to brown slightly the gratin is done.
Top with chopped green onion and/or chopped bacon pieces.
Use your imagination for your toppings, let me know how you like it. 🙂