-1 large head of cauliflower
-2 TBS butter
-3 TBS flour
-2 cups milk
-1 clove garlic
-2 cups grated, extra sharp cheddar
-1/2 cup nutritional yeast
-1 pinch cayenne pepper
-2 egg yolks
-1 1/2 cups breadcrumbs
This recipe was originally published by Vegetarian Times magazine in the January/February 2012 issue. For mine I omitted the nutritional yeast and cut the recipe in half.
Preheat oven to 350 and bring a large pot of salted water to a boil. Cook the cauliflower in the water for 5-7 minutes (until tender) Drain, but reserve 1 cup (or in my case half of the cooking liquid).
Set aside the cauliflower.
Melt butter in the same pot, whisk in flour and stir for one minute. Then whisk in milk, garlic and cooking liquid -- cook the mixture for 5-7 minutes or until thickened, stirring constantly. Remove the pot from heat and add cheese, cayenne and egg yolk, stir.
Add in cauliflower to the cheese mixture and stir.
Spray a baking dish (13x9 for full recipe, 9x9 for half) with cooking spray and then pour the cauliflower cheese mixture into the pan.
At this point I added some extra sharp cheddar on top.
Then add the breadcrumbs and spray the top with more cooking spray.
Bake for 30 minutes. The cheese should be bubbly and the breadcrumbs browned when finished.
I really liked this recipe! The pieces with the breadcrumb topping were especially good. This made a great side dish for my dinner, however, you could easily mix-in a small pasta such as penne or gemelli to make this a more substantive main dish.