OK, pay attention now. Mr. C. actually likes cauliflower fixed this way. This preparation is basically just a spin-off of my other baked cauliflower recipe (Cheesy Roasted Cauliflower Casserole), which Mr. C. also enjoys. Most of the ingredients are either the same or comparable, but this version is a bit quicker and easier to prepare. And as you well know by now, I am getting more and more enamored with quick and easy.

So the other evening, faced with a big old head of organic cauliflower from our last farm box, I thunk up this version of an old classic – cauliflower in cheese sauce. (And yes I know, “thunk” is not a legitimate word, being a non-standard past tense and past participle of the verb “think”, but I like it non-the-less!) Anyway, this dish was a hit and it had been very easy to throw together. And of course, just because this recipe calls for only half a head of cauliflower, you can fix as much as you want. We just eat less than we used to, so my recipes are starting to reflect our reduced appetites. (If only that were the case with desserts. But no! Earlier today I baked up my version of the Levain Bakery’s Oatmeal Raisin cookies (absolutely fabulous BTW), so my appetite in certain areas hasn’t diminished in the least!) But, back to cauliflower. (And yes, I’m going to post the cookie recipe shortly.)

I love cauliflower, either raw or cooked. It will never replace green beans, zucchini, or broccoli as my favorite vegetables, but it is a good, reliable vegetable to have around. And it’s quite nutritional. Versatile too.   

But somehow, I always end up adding a few calories to cauliflower preparations, because I truly can’t conceive of Mr. C. eating it with just a sprinkle of salt and pepper. The simple fact is, that without a bit of doctoring, cauliflower would never be welcome at our table. So why stress about it?

Now, something to consider. If you serve cauliflower only because you feel you must, then I would suggest you stop thinking in those terms. Cauliflower is not a punishment. It is a truly wonderful veggie when treated with respect and a bit of special attention. But if you and your family simply do not like the taste, then find another veggie that you can all enjoy. (Or the majority of your family can enjoy.) Or try adding a sauce or oven roasting the cauliflower with olive oil and spices. (See my recipe for Roasted Cauliflower with Cumin and Curry.) Because a bit of sauce or spice can make all the difference.

So regardless if my preparations are a bit on the caloric side, I’m going to continue preparing and serving this delicious cruciferous veggie for as long as I can wield a knife and prepare a sauce! Because it’s good for us and I like it!

So as always, fix what you like. Eat healthy, but stick to the food you enjoy cooking and eating. You’re much more likely to actually eat an ingredient if you like the taste. And who cares if you eat spinach or broccoli every other night. I promise you no one is going to think less of you. And who the heck is keeping score anyway! And, if you are trying to keep your family healthy, then forgo worrying about a few calories here and there. Believe me, like I said before, I could never serve this veggie un-doctored or steamed broccoli, for example, without a side of “secret sauce”. (See recipe below.) It’s just the reality of serving and enjoying certain vegetables in our home.

So have fun in your kitchen. Remember, the game is afoot! If it takes a sauce to serve a veggie, then do it! No one is going to question your motive. And maybe, somewhere along the line, your spouse or one of your kids will learn to appreciate vegetables sans adornments. Don’t count on it! But it could happen! Peace and love to all. 

½ head cauliflower, cut into fairly small, same size pieces

¼ c. mayonnaise

2 tsp. Dijon mustard

2 small squirts hot sauce (I use Frank’s RedHot Sauce)

¼ tsp. granulated garlic

¼ tsp. kosher salt

freshly ground black pepper

2/3 c. grated sharp cheddar cheese

2 T. milk

paprika

Steam the cauliflower to crisp tender. (I place the steamer pot over high heat until I just start to see steam escaping around the lid. Then I turn off and heat and let the cauliflower sit covered for 3 minutes.)  At which point I transfer the hot cauliflower to a lightly greased shallow pan in a single layer.

While the cauliflower steams, whisk the mayo, mustard, hot sauce, granulated garlic, salt, pepper, cheddar cheese, and milk together. Spread evenly over the cauliflower. (Or as even as you can manage. The sauce will be very thick.)  Sprinkle lightly with paprika.

Bake in a pre-heated 350 degree oven for 30-35 minutes or until the sauce is melty. Serve immediately.

Secret Sauce:

1 part mayonnaise

1 part soy sauce

Mix together and serve with your favorite steamed veggie.