In Britain this dish is called “cauliflower cheese”, and wherever you are it’s a tasty way to get your veggies. I also like cauliflower steamed with lemon. But even the kids at our table who aren’t super keen on dairy or cauliflower will gobble this down. It’s a nice side dish for whatever else you’re having for dinner, or you can just have it on its own too.
This is part of our 1,000 Food Experiments to create sustainable meals for our family and hopefully yours.
Ingredients ($6 total)
1 head of cauliflower, chopped into small pieces – $2.49
2 cups milk – $0.75
4 tbsp flour – $0.04
4 tbsp butter – $0.62
1 cup grated gouda or cheddar cheese – $1.95
1. Bring a large pot of water to a boil. Drop the cauliflower pieces in and cook for 5 minutes, then drain. Rub some oil or butter around a glass casserole dish and put the cauliflower in it.
2. In a medium pot over medium heat, mix the milk, flour, and butter. Whisk constantly and quickly while the sauce comes to a boil. Keep whisking for 2 more minutes until it gets thick, being sure not to burn the sauce. Remove from heat and stir in most of the grated cheese, then pour the sauce over the cauliflower in the casserole dish. Sprinkle the remaining cheese over the top. Optionally, add breadcrumbs here too for a crispy topping.
3. Bake at 425F for 20 minutes until it’s bubbly and browned on top. Cool for 5 minutes, then scoop and serve hot.
Sustainability Score (explained here)
- Time to make: 3 = <1 hour
- Servings: 3 = lots of leftovers
- Cost per person (prices based on Trader Joe’s/Costco): 3 = <$5
- Deliciousness: 3 = when are we having this again?
- Environmental impact: 3 = minimal damage
- Nutritional value: 2 = healthy-ish
- TOTAL: 17/18
If you tried it, please let me know how it came out for you. Wishing you and your family a healthy, happy day!