Eating with the Seasons

This breezy afternoon finds me dwelling on cauliflower. I have never met a cauliflower I didn't like so why not begin this blog with a bouquet of fresh cheddar cauliflower, my favorite variety? There are many different versions of cauliflower grown nowadays but this is by far my favorite. No, it doesn't come with a side of cheese to melt over it nor does it taste like cheddar cheese. Rather, it has a creamy, sweeter taste than the regular white variety.

I could make a meal out of one head of flower and be extremely content. After a long, rigorous work day on the farm yesterday, I had enough energy to do just that. I tried this baked cauliflower recipe, recommended by my sister, Laura, and boy did it serve Bryan and I well. One bowl of this and a drink of your choice truly makes a savory, filling meal and it was really easy!

Baked Caulifower (adapted from a recipe from www.fooddownunder.com)

• 1 Large head Cauliflower, washed & trimmed in to small florets
• 1 tbsp butter
• 1 tbsp flour
• Salt & fresh ground pepper
• 2/3 cup grated parmesan cheese
• 1 tsp dried mustard
• 1/3 cup toasted bread crumbs

DIRECTIONS

1. Preheat oven to 375 degrees.

2. Place cauliflower in a large pan and just barely cover with water. Bring to a boil, reduce heat, and cook until two-thirds done. Strain, saving both the liquid and cauliflower in a small casserole dish.

3. Heat the butter in a saucepan. When bubbling, add the flour and cook, stirring constantly, 2 to 3 minutes. Slowly add the cauliflower liquid and stir until slightly thickened. Season with salt, pepper, parmesan, and mustard. Pour over the cauliflower in the casserole.

Bake in preheated oven for 10 to 15 minutes. Sprinkle with the bread crumbs and serve immediately.

 Enjoy!