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Welcome to my blog! I love to cook and bake for my family. I hope you enjoy the recipes, foodie reviews, foodie giveaways and cooking tips posted on my blog.

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Thursday, August 15, 2019

Creamed Cauliflower Recipe

Every year we plant a garden in our backyard and grow a lot of our own veggies, fruits and herbs. One of the things that we can grow really well is cauliflower and I'm always looking for new recipes that utilize fresh cauliflower from our garden.

Today's recipe is one that I've been using for years and was passed down to me from my mother. It happens to be one of my husband's favorite recipes. You'll only need a few basic ingredients to make it.

Creamed Cauliflower Recipe

Creamed Cauliflower Recipe

1 medium head of cauliflower
3 tbsp. butter
2 tbsp. all purpose flour
2 cup milk
salt and ground black pepper to taste

Washing cauliflower under cold running water removing the leaves and debris. Use a paring knife to shop it up into more manageable pieces and use the knife to remove any bad spots. Break up the florets and toss them into a colander. Rinse again under cold water, set aside.

Bring water to a full boil in a large cooking pot. Toss the florets into the boiling water and boil until fork tender. Remove from heat, drain water, set aside.

In a large saucepan melt the butter over medium heat. Stir in the all-purpose flour. Slowly add in the milk, salt and ground black pepper. You will need to stir the mixture almost constantly to prevent the milk from scorching. Cook over medium heat until mixture has thickened. Remove from heat.

Place the cooked cauliflower into a serving bowl. Pour the milk mixture over the top. Use a spoon to gently stir everything together or until florets are coated in the butter & milk mixture. Serve immediately.

If you have any leftovers you'll want to let them cool. Place into a bowl with a lid and refrigerate for up to 3 days. Reheat in the microwave before serving.

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