This is a great autumnal meal with (at least in this case) baked french fries (which then become pretty awesome cheese fries as a result). Place this in the category of “what to do with your CSA basket when it comes with a head of cauliflower” and you don’t have time to turn it into a veggie burger or a pizza. And it’s easy to make with a bit of patience.

For this you’ll need: x1 cauliflower head (with core removed and separated into florets), 1-2 cups of grated cheese (we used a 3 to 1 mix of sharp cheddar and parmesan), 1/2 cup milk, 1 to 2 Tbsp flour, 1 Tbsp unsalted butter, 1 Tbsp thyme leaves, olive oil, salt and pepper.

Preheat oven to 400.

In a large bowl, toss cauliflower florets with a little olive and salt & pepper . Make sure they are coated all over. Spread them into a single layer on a lightly greased baking sheet and place into pre-heated oven. Turn once or twice during the roasting process and bake until soft(er) but still crunchy and brown – 15-20 minutes.

In a small pot, heat the milk and butter over low heat until the butter is completely melted. Add grated cheese, stirring well until roughly combined and all of the cheese is melted. Add flour about 1/2 Tbsp at a time, stirring constantly as you do – still over low to medium heat. Adjust the consistency of your cheese sauce by adding a touch more flour (to make it thicker) or a touch more milk (to make it thinner). Add thyme and stir well.

Remove the cauliflower from the oven and place onto serving plates – then add cheese sauce over the top. Very yummy,

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