Sometimes the simplest of foods cooked with the simplest of ingredients are simply the best. Roasting any vegetable with a little olive oil, lemon, salt, and pepper will yield the most amazing results. When I am short on time in the kitchen, that is my go-to way of preparing them. Of course, you can add anything else you would like, but if you ask me, simple is always best.
There is one exception, however: when cheese is involved. And lots of it. Some say “anything fried is good”, and I say “anything with melted cheese is good” too. Because let’s face it, it just is. Take your plain roasted broccoli, asparagus, potatoes or carrots, place them back in the oven with the cheese on it until it just melts and it is doubly delicious. You can also sprinkle any cooked dish with some Parmesan cheese which will always make it even better.
This Three-Cheese Cauliflower is absolutely amazing! The author prepares a “roux” which is a mixture of butter and flour and adds some Dijon mustard to it which makes it lip-smacking good. I do not get to use bay leaves often, and each time I do they provide a savory aroma. The mixed cheeses really make this cauliflower recipe a comfort dish. Who would have thought cauliflower could be comfort food? I added some broccoli to the recipe. Try this now and thank me later.
This recipe is courtesy of the book Cherry Bombe and will serve 6 people who will get lost in this cheesy and creamy concoction.
Ingredients for Three Cheese Cauliflower Gratin
Kosher Salt
4 bay leaves
1 1/2 tsp. whole black peppercorns
1 head cauliflower, cut into large fillets
1 bunch broccoli florets
4 tbsp. unsalted butter
1 tbsp. Dijon mustard
3 tbsp. all-purpose flour
1 cup whole milk
1 cup heavy cream
2 cups shredded mixed cheeses (provolone, smoked cheddar and/or medium cheddar)
Freshly ground black pepper
Smoked sea salt (for finishing-optional)
Bring some salted water to a boil in a large stockpot.
Add the bay leaves and peppercorns.
Blanch cauliflower and broccoli for 4 minutes, until tender and firm.
Drain and place in ice bath.
Remove from ice bath and set the florets in a large bowl.
Preheat oven to 400°F.
Melt the butter with the Dijon mustard in a medium saucepan over low heat.
Cook for 1 to 2 minutes, allowing the mixture to brown slightly.
Add the flour and cook, stirring continuously with a wooden spoon, for 2 minutes.
Working gradually, whisk in the milk and the cream.
Increase the heat to medium, bring to a boil, then remove from the heat and stir in the cheese.
Pour over cauliflower and broccoli and gently toss to combine.
Season with salt and pepper.
Fill a 10-inch cast iron skillet with the cauliflower mixture, top with additional cheese and bake for 20-25 minutes, until the top is browned.
Put a baking sheet on the rack underneath the skillet to catch any cheese that might bubble over.
Remove from the oven, finish with smoked salt and serve.
It’s that simple!
