BAKED CAULIFLOWER WITH WHITE CHEDDAR
This dish features the unassuming and subtle flavor of cauliflower. It is creamy good with the softness of the cheese and the crunch of the bread topping.
Ingredients:
3 medium heads of cauliflower, broken up into bite-size florets
1/2 cup butter for roux
1/2 cup white whole-wheat flour for roux
1 teaspoon sea salt
1/2 teaspoon white pepper
4 cups whole milk or half-and-half
1 tablespoon yellow mustard
1 1/2 cups sharp white cheddar cheese, grated
Topping
2 cups seasoned breadcrumbs
4 tablespoons fresh parsley, chopped
1 teaspoon paprika
1 teaspoon dried oregano
4 tablespoons butter, melted
1/2 teaspoon sea salt
Directions:
Steam the cauliflower florets for 5 minutes. This is to partially cook them, but still leave them a bit al dente. Strain and set them aside to partially cool.
In a medium saucepan bring the milk to a simmer. In a small pan melt the butter and add the flour to blend for the roux. Whisk the butter with the flour for 1 minute and turn the heat off. When the milk is hot add a ladle to the roux and whisk until blended, and then whisk the roux into the milk until blended. Add the mustard and cheese, the salt and pepper, constantly stirring until it becomes thickened.
Prepare a 9″ x 13″ buttered pan, fill it with the steamed cauliflower, and pour the sauce over it. In a small mixing bowl, combine the breadcrumbs, parsley, paprika, oregano, salt, and butter, and crumble it over the cauliflower. Place the baking dish in a 350°F (180°C) oven and bake 15 to 20 minutes until it begins to bubble and turn golden brown on top.
Correspondences:
Butter, cauliflower, milk and half-and-half are of water. Cheddar cheese is of earth, and flour and breadcrumbs are air of earth. Parsley and oregano are of air, and mustard and paprika are of fire.
