Thursday, January 15, 2015

Cheesy Cauliflower

According to my planting calender for northeast Florida, the winter months are December, January, and February.  We are in the middle of the winter and sometimes it feels like it too and as far as I am concerned the planting season is over simply because there are very few plants available, if any, at the garden centers.

This is the time to harvest the vegetables that were planted a few months ago.  I was surprised to see the cauliflowers peeking up among the greenery.  They were so white and so well formed.

To freeze them, I cut the cauliflowers into large bite size pieces, blanched them, chilled them under cold running water, bagged them, and put them into the freezer for later use.

Cauliflowers are the best eaten raw and maybe dipped in a mix of mayo, yogurt, salt and pepper to taste.

To prepare a Cheesy Cauliflower dish, brake up a head of cauliflower into florets and boil for about 5 minutes.  Drain.

In a saucepan, heat 2 of milk and stir in 4 tbs flour dissolved in water to make a smooth concoction.  Whisk for a few minutes until the milk thickens.  Add a generous handful of grated cheddar cheese and stir.  Pour over cauliflowers in an oven proof dish.  Scatter some additional cheese on top and finally sprinkle with bread crumbs (if available).  Bake for 20 minutes in a 375 degree C oven. It is ready when it starts to bubble.  Enjoy with any meat or fish

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