Okay, I had an entire post written out yesterday, but it completely disappeared. CANNOT remember what I said, so here are the photos and the recipe and I’ll let you at it!
No words? Probably a dream come true for most. Let’s test this out. Will you comment and let me know it worked?!
Also eat this. You’ll obsess.
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Here you go!
Creamy Baked Cauliflower
Ingredients
- 2 pounds cauliflower florets
- 4 Tbs. Butter
- 4 Tbs. All-purpose flour
- 4 cloves garlic, minced
- 1 pinch dried thyme
- 2 tsp dijon mustard
- 1 cup cream
- 1 cup milk
- 8 oz Havarti cheese, grated
- Coarse salt
- Parmesan cheese and parsley, for garnish
Instructions
- Preheat your oven to 400.
- Bring a medium pot of water to a light boil. Add the cauliflower and cook for ten minutes.
- In the meantime, let’s make the sauce. To a wide skillet over medium heat, add the butter. Once it’s melted and starting to foam, add the flour. Whisk this until smooth and darker in color, just a couple of minutes. Add the minced garlic, dried thyme and dijon mustard. Whisk until smooth.
- Slowly add the cream and milk until the sauce becomes smooth and thick. Give it a pinch of salt and keep whisking as you add half the grated cheese to the sauce. Whisk until the cheese has melted and the sauce is thick and creamy.
- Add the boiled cauliflower to the skillet and stir until coated.
- Transfer to a baking dish and sprinkle the remaining cheese over the top. Bake for 30 minutes, or until the cheese is browning and bubbly.
- Garnish with parmesan cheese and parsley! Let sit a few minutes to cool, then serve.
- Serves 6-8.
7.8.1.2
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