Sure, this would be even healthier if you left off the cheese sauce. But sometimes it’s grey outside and you just need something cheesy. Keep a can of evaporated milk around to make your cheese sauce a bit healthier…and it’s always there in your pantry when you need it.
James Beard’s Cauliflower with Cheese
Adapted from Beard’s recipe for Cauliflower Mornay, American Cookery (1972). Enjoy the thick, richness of cream without all the fat by using evaporated milk! You can use this same recipe with cold, sliced cooked russet potatoes instead of cauliflower.
1 head of cauliflower
½ cup grated sharp cheddar cheese
2 tablespoons of butter
2 tablespoons of all-purpose flour
1 cup of evaporated milk
Salt and freshly ground pepper
½ cups grated Cheddar (second portion)
½ cup buttered bread crumbs
1. Preheat oven to 350°F.
2. Break cauliflower into flowerets; steam above 1” of salted water in heavy covered pan for 8–15 minutes, until flowerets are tender but still slightly crisp.
3. Drain flowerets and place them in a shallow baking dish, about 8×10”. Cover cauliflower with first batch of grated cheddar.
4. Make a rich cream sauce: melt butter in a saucepan, add flour, and cook until thickened; add evaporated milk, and whisk until sauce becomes thickened. Taste, then add salt and pepper until you like the flavor.
4. Pour cream sauce over contents of baking pan, then add another ½ cup of Cheddar. Finish with ½ cup of buttered bread crumbs. Bake for about 15 minutes, or until cauliflower browns and bubbles.