It's been a week since I shared a recipe with you - and this weekend there is going to be a lot going on in the kitchen, so I have to get caught up! It's raining here today, and we have some lovely friends coming over tonight so I want to make them a special treat. I'll share that with you later this week, but for now, I've got something REALLY yummy to share with you.
This recipe was amazing. I love cauliflower, but cauliflower with cheese and sauce? Yes, please.
This was Ro's recipe. Ro (Rosalie) was my grandpa's sister, and I got a bit more information about her from my aunt.
"Ro always seemed exotic. No kids, had a job, nice clothes, hair and nails, slim, with time to indulge in hobbies and crafts. She was an aficionado of the Kraft recipes, which were shown on commercials and all labels. Amazing gooey desserts with Kraft miniature marshmallows. She died in 1986."Well, this recipe certainly falls under the 'gooey' category!
The Recipe Card:
Step 1 is parboiling the cauliflower. Actually, back the train up, step 1 is learning what parboiling is... step 2 is parboiling. Set the cauliflower aside and start working on the rest of the deliciousness.
When I started this, I made a vow to use all the same ingredients as stated in the recipe - no substitutions unless absolutely necessary. Well, I broke that vow. I know mushrooms are great for you, and a lot of people love them. I loathe mushrooms. Honestly, even the site of them gives me the creeps. I just can't get over that they are fungus... and I'm expected to eat that? Not so much.
I did a quick search online for substitutes, and some people had mentioned zucchini as a great alternative. DONE!
Transfer with a slotted spoon to oven safe dish. Then with the butter that's left over in the pan, you make the cream sauce.
Mix it all together in the baking dish and top with a sprinkling of parmesan cheese.
1 cup chopped Mushrooms
1/2 tsp chopped Onion or Chives
4 tbsp Butter
2 tbsp Flour
1 cup Milk
1/2 tsp Salt
1/4 tsp Pepper
1/4 cup chopped Parsley
1 large Cauliflower, parboiled in florets
1/2 cup parmesan cheese
1. Saute mushrooms and onion in butter 5 minutes, then lift with slotted spoon to a buttered oven dish.
2. In a saucepan stir flour into butter over medium heat and when bubbly, stir in milk with a whisk. Season with salt, pepper and parsley.
3. Combine drained cauliflower with mushrooms in over dish, pour white sauce over top and sprinkle with cheese.
4. Bake 450 for 20 minutes. Serves 6.
My Personal Notes:
- I used zucchini instead of mushrooms. Apparently zucchini has a very similar texture once cooked, so it was a good alternative in my mind! It was delicious and added some great colour.
- When given the choice of onions or chives, I will always choose chives. They don't make you cry when you're cutting them, they smell delicious and they add great colour to the dish.
- Fresh parmesan is delicious. It made the perfect topping for this already amazing side.
You should definitely try this out! Ro knew what she was doing with this one :)
Up next we're going back to the basics with one of the most easiest recipes in the history of time - but the perfection is all in the baking.... Shortbread!