This was a great choice for our side dish tonight. It was easy to prepare and oh so tasty. The only thing I changed was that I added some broccoli to the dish.
Cauliflower with Cheddar Mustard Cream Sauce
Ingredients
- 1 large head cauliflower, cut into 1 inch florets
- 1 cup heavy cream
- 4 ounces cheddar cheese, shredded (about 1 1/3 cups)
- 1 tablespoon whole grain mustard
- 1 pinch cayenne pepper
- 1 Salt and ground black pepper
Directions
- Fit a large saucepan with a steamer basket. Fill the pan with enough water to reach just below the bottom of the basket. Cover and bring the water to a boil over high heat. Add the florets to the basket, reduce heat to medium, cover, and allow the cauliflower to steam until tender but firm, about 7 minutes. Remove the cauliflower from the basket.
- While cauliflower is cooking, place the cream in a small saucepan and bring to a bare simmer over medium heat. When the cream is steaming and just starting to bubble around the edges of the pan, turn off the heat and add the cheese, mustard and cayenne. Whisk together until smooth. Season with salt and pepper to taste.
- Toss the cauliflower gently with the sauce in a serving bowl. Adjust the seasonings and serve immediately. (Note: Since the sauce isn't thickened with flour or any other thickening agent, a lot of it will run off the cauliflower even after tossing. Don't worry - it's rich enough that it will still flavor the cauliflower. You could probably increase the amount of cauliflower if the wasted sauce bothers you. I always like to make sure there is excess so I know each floret is coated.)
Prep Time: 5 min Cook Time: 7 min Serves: 4-6
http://www.heatovento350.blogspot.com/2012/02/cauliflower-in-cheddar-mustard-cream.html
Thank you heatovento
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