- Serves: 4 as an entree
- Preparation Time: 25 minutes
- Total Cooking time: 25 minutes
This recipe came about as request from a friend to come up with a vegetarian dish that they could bring to a dinner party that could be enjoyed by a vegetarian as well as appreciated by the omnivores at the party as well. The resulting dish, I think manages provide a nice visual presentation with the cauliflower blanketed in the cream sauce with a sprinkling of green onions that make it look like springtime starting to peek thru the last of the winter snows, as well as to compliment the mild flavor of cauliflower as well as wake up tired appetites with the sharpness of the lemon and cheese flavors in the sauce.
|1||large||whole cauliflower, cored but left intact then steamed briefly (10 min)|
|2||tsp||spicy brown mustard|
|1/4||cup||cup green onions chopped finely|
|2||cups||extra sharp cheddar cheese shredded|
|1/4||cup||parmesan cheese, shredded|
|1-2||tbsp||lemon juice to taste|
|salt to taste|
Place the steamed cauliflower head upside down (core up) in an oven proof Pyrex bowl (use an actual bowl) that is slightly larger than the cauliflower head . Next melt the butter in a saucepan and whisk in the flour until it makes a smooth paste continue stirring 3-4 minutes then whisk in the milk and heavy cream. Bring just to a simmer, adding in the mustard, green onions, and salt and pepper. Stirring the sauce constantly until it is thickened and smooth. Remove from heat and stir in the cheeses and adjust sharpness with the lemon juice and salt. Pour over the cauliflower and place in a preheated 350 degree oven for 20 minutes or until the sauce is bubbling and the cauliflower is tender. To serve, place a serving plate over the top of the bowl and invert. The sauce will pour down over the cauliflower head.