Served bubbling hot in a savory garlic and cheesy cream sauce, this side dish can take the center stage if paired with a risotto or semolina gnocchi. In the autumn, this dish makes a regular appearance at our dinner table as we harvest it straight from the garden.
- 1 large head cauliflower, broken into florets
- 2 tablespoons butter
- 2 large cloves garlic, minced
- 3 tablespoons all-purpose flour
- 2 ½ cups milk
- 1 cup heavy whipping cream
- ½ cup grated Parmesan cheese
- 2 ounces grated fontina cheese
- ¼ teaspoon salt
- 1 pinch ground nutmeg
- 1 pinch ground white pepper
- 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower, cover, and steam until crisp tender, 2 to 3 minutes. Drain in a colander and immediately immerse in ice water to stop the cooking process. Drain well.
- 2 Preheat oven to 350 degrees F (175 degrees C).
- 3 Melt butter in a saucepan over low heat. Add garlic; cook and stir until soft and fragrant, about 1 minute. Whisk in flour until smooth, 1 to 2 minutes. Pour in milk and cream. Increase heat to medium and simmer, whisking frequently, until sauce starts to thicken, about 5 minutes. Bring to a boil; continue to cook until sauce is thick, about 5 minutes.
- 4 Stir Parmesan cheese, fontina cheese, salt, nutmeg, and white pepper into sauce. Cook, whisking vigorously, until cheese is melted into the sauce, about 1 minute. Remove from heat.
- 5 Spread 1 cup of sauce on the bottom of a baking dish. Arrange cauliflower on top. Drizzle remaining sauce over the cauliflower, coating each floret.
- 6 Bake in the preheated oven until bubbling and lightly browned on top, about 10 minutes.
- Calories 255
- Carbohydrate 13 g
- Cholesterol 67.1 mg
- Fat 19.2 g
- Fiber 2.8 g
- Protein 9.4 g
- Saturated Fat 11.9 g
- Sodium 300.6 mg
- Sugar 6.3 g
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