Prep Time
15 Mins
Bake Time
55 Mins
Cook Time
6 Mins
Yield
Makes 6 servings

How to Make It

Step 1

Preheat oven to 400°. Trim bottom leaves from cauliflower. Remove core, leaving head intact. Place cauliflower on a large piece of heavy-duty aluminum foil. Loosely fold sides of foil up and over cauliflower; crimp sides of foil together to seal, leaving top of foil open. Sprinkle 2 Tbsp. water over cauliflower. Crimp top of foil together to seal. (Foil should be loose, allowing cauliflower to steam.) Place foil-covered cauliflower in a roasting pan.

Step 2

Bake at 400° for 45 minutes.

Step 3

Meanwhile, melt butter in a medium saucepan over medium heat; gradually whisk in flour until a paste forms, and cook, whisking constantly, 1 minute. Whisk in evaporated milk, and cook, whisking constantly, 5 minutes or until thickened and smooth. Whisk in cheese until melted. Whisk in salt and pepper.

Step 4

Remove cauliflower from oven and fold foil halfway down sides of cauliflower. Top cauliflower with cheese sauce, and sprinkle with paprika.

Step 5

Bake at 400° for 10 minutes. Serve immediately.

Step 6

Cauliflower With Southwest Cheese Sauce: Prepare recipe as directed, substituting Monterey Jack cheese with peppers for sharp Cheddar cheese and adding 1 (10-oz.) can diced tomatoes and green chiles, drained, to cheese sauce with salt and pepper. Sprinkle with salt to taste.

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