A whole cauliflower makes a spectacular presentation for your dining table. Although this dish is usually reserved for holiday meals, it can be on your table in less than twenty minutes and will earn you applause from your family any old time. You can make the cheese sauce in advance if you like.
SERVES 6
INGREDIENTS:
- 1 whole steamed cauliflower
- 3 tablespoons unsalted butter
- 1 medium shallot, finely chopped
- 1 garlic clove, minced
- 2 tablespoons all-purpose flour
- 2 cups milk
- 1 1/2 teaspoons salt
- 5 drops of Tabasco or another hot sauce
- 1 1/2 cups finely shredded sharp white cheddar cheese (about 6 ounces)
INSTRUCTIONS:
- Preheat the broiler. Cook the cauliflower and set it aside while you make the cheese sauce.
- Melt the butter in a small saucepan over medium-high heat. Add the shallot and garlic and sauté for 2 to 3 minutes until softened. Add the flour and cook, whisking, for 3 minutes. Add the milk, salt, and Tabasco and continue whisking until the mixture comes to a boil. Remove the saucepan from the heat, whisk in the cheese a bit at a time, and continue whisking until the cheese has melted. (At this point, the cheese sauce can be refrigerated for up to 3 days.)
- Put the cauliflower in a gratin dish or another heat-proof serving dish and pour the sauce over it. Run the dish under the preheated broiler until the sauce is bubbling and golden brown, or use a kitchen torch to brown the sauce.
TIPS:
- Change the cheese and give yourself a new dish. Some great choices are smoked Gouda, imported Swiss (Emmentaler or Gruyere), yellow cheddar, Havarti (plain or with diU), smoked mozzarella, Provolone, Parmigiano-Reggiano, blue, Monterey Jack (aged or not), or Boursin.
- You can also toast some fresh bread crumbs in a little olive oil and sprinkle the bread crumbs over
the cheese sauce before putting the cauliflower under the broiler.
