Cheesy Cauliflower

A friend who reads my blog asked me how I make my cheesy cauliflower dish. I must tell you in advance that the Mister had a bunch of utensils, dishes and pots to wash up after I prepared this.

First I peeled off the leaves, and rinsed the head well. I cored and the cut the head into quarters and then sliced the florets from the main stem. The head cut quite easily. There is some mess though. 

Next, I boiled the florets in water for about 6 minutes. They were drained in colander and held until cheese sauce was ready.

The brick of cheese was grated on the hand-held grater. The clean up was actually easier instead of using the food processor to do this. My cheese was a herb-filled hard brick. I think any hard cheese would do, as well.

In a thick bottomed pan, I melted the butter and stirred in the flour until it was well blended and starting to brown a little. This took about a minute. I then added the milk, a little at a time and stirred it until it thickened - for about 10 minutes. The cheese was then added and more stirring was done until it melted and the sauce was very smooth. A little more milk was added because I wanted it to be a bit thinner. I added salt and pepper and a dash of paprika. 

I put the cauliflower into a throw-away oven pan to save cleanup duties, knowing we would consume it all in one meal. After pouring the cheese cream sauce over the top and making sure all was covered, I popped it into the oven at 300° for about 10 minutes, then turning the oven up to “broil” mode for another 10 minutes. It came out perfect and was a very delicious dish. (I sprinkled a bit more paprika on top before serving.)

INGREDIENTS

8 ounces hard cheese, grated

1 small head cauliflower

3 tablespoons butter

2 tablespoons flour

1 cup milk

1 pinch salt

1 pinch black pepper

paprika

click on image to enlarge

Hangin'

Still V E R Y careful with COVID precautions. Sure don't want anything to do with it. Fourth was dull but it's better that way. No picnic, no party, no family visits.

Sprained ligament S L O W L Y feeling a L I T T L E better, but still a long way to go I think. I hobble around like an old lady with my walker, hating every minute of it. Thank goodness for a neighbor taking over our laundry chores for the last two weeks. Big help! We have someone lined up for grocery shopping if it becomes absolutely necessary.

Paid the school taxes and prepaid for 1,100 gallons of propane for the winter fuel supply and generator. Paid for the 2nd half of the yearly car insurance premium. DONE! Broke.

Golf car went on fritz and service man came today. He had to replace a relay and also put in a new charge meter. Last week it froze right on the road in front of the cabin and we had to call our lawn guy to help the Mister push it onto our lawn after putting the toggle into tow mode. Service and material charges will come in the mail, but at least I can get out and about again soon. (The charge meter was acting up after 3 years and wasn't trustworthy.)

 In the meantime, I'm gonna make a cheese sauce to go over the rest of my cauliflower for supper. The cheese is one we purchased from our local farm market. I think it is Amish made, but took off the label when trying a piece or two when we bought it.

Talk at ya later.....

With Help....

I have started a new fermenting project - cauliflower and carrots this time without pickling spices or vinegar. Hope it turns out tasty! See recipe below. 

I had to have help in the kitchen to prepare this. In fact not just in the kitchen. On June 20 my left knee gave out as I was getting up from the table. Down I went and knew it wasn't a good thing. Both knees have been giving me trouble lately when trying to get up from any sitting position. After a doctor visit and a very awful brace which I can't get on properly, I've resorted to a wide ace bandage to keep the torn left lateral collateral ligament of my knee in place. The healing may take months! I do not take pain meds, and my old right shoulder injury and right sciatica have flared up due to having to bear my weight on the borrowed walker.

So... I'll just keep on keepin' on! No choice here. The Mister helps cut my vegtables, carries things and washes dishes. Important!

•  Fermented Cauliflower and Carrots

1 medium head of cauliflower - wash and trim out florets

4 or 5 carrot sticks

2 cloves of garlic smashed

1 TBS sea salt

1 Qt non-chlorinated water

Dissolve sea salt in water - pour over, and weigh down to be sure all is under brine.

Ferment at least 2 weeks up to two months at room temperature. Keep out of direct sun.

Transfer to jar, with brine, lid and store in refrigerator. Alternate recipe below: