This dish is absolutely delicious. It's creamy and warm - perfect for a cold night or anytime you need some comfort food. I served it with a giant bowl of green peas and a fresh, crisp salad.
Next time, I think I will mix some broccoli in as well, and probably double the amount of cauliflower/broccoli for the amount of cheese sauce. Also, I used half Gruyere half cheddar cheese which gave it a nice extra little flavor dimension.
It says it serves 8, but 4 of us happily downed this recipe :)
Mac and Cheese Style
1 large head cauliflower (1 ½ lb.), cut into medium florets
(I would add some broccoli and make the total amount closer to 2 1/2 lbs.)
2 Tbs. butter or margarine
3 Tbs. all-purpose flour
2 cups low-fat milk
1 clove garlic, minced (1 tsp.)
2 cups grated extra-sharp Cheddar cheese
(Try doing half Gruyere or another cheese of choice to add flavor)
½ cup nutritional yeast
1 pinch cayenne pepper
2 egg yolks
1 ½ cups fresh breadcrumbs
First, bring a large pot of salted water to a boil and cook the cauliflower (and broccoli) until almost tender, about 5 minutes. Reserve one cup of the cooking liquid then drain the veggies.
Back in the same pan, melt the butter over medium heat. Whisk in the flour and cook for a minute before vigorously whisking in the milk, reserved liquid, and garlic. Cook this mixture over medium-high heat for about 7 to 10 minutes, until it boils and thickens. You will want to stir it pretty much constantly.
When the sauce has thickened, stir in the nutritional yeast, cheeses, and egg yolks and mix thoroughly. Fold in the cauliflower (and broccoli).
Spread the mixture into a greased baking dish, either a 13 by 9 rectangular dish or a large oval casserole dish will work. Sprinkle the top generously with the bread crumbs.
Bake at 350 for about half an hour, until the cheese is bubbly and the top begins to brown. You may want to broil it for a minute or so at the end to achieve the perfect golden-brownness.
Remove from the oven, let cool slightly, and enjoy!