After the cauliflower has baked almost 40 minutes, start the cheese sauce.

Inspired by Linda Lamprecht, Corpus Christi, Texas
Recipe by Southern Living January 2009

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Recipe Summary

prep:
15 mins
bake:
55 mins
cook:
6 mins
total:
1 hr 16 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • Bake at 400° for 45 minutes.

  • 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.

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

  • Bake at 400° for 10 minutes. Serve immediately.

  • 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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