I know we haven’t been posting too much lately. Things have been a little crazy for both of us. Jecca’s mom is in the hospital with a bunch of different ailments. I’ve been waiting on more test results from my doctor. I wrote about it in this post on my personal blog if you’re interested in the specifics.
It’s almost Thanksgiving, though. I have food on my mind all the time. So, I’m here to share with you! I already posted my two favorite holiday side dishes, Baked Corn and Green Bean Bundles. I don’t have photos of my desserts or turkey.
I have nothing Thanksgiving-y to post, guys. I’ve very disappointed in myself!
So, instead I’m going to just post one of my favorite side dishes. It’s really super easy, delicious, and the calories aren’t too bad either. Maybe you could fit this into your Thanksgiving dinner, even if it isn’t traditional!
2 Heads Of Cauliflower (Or 2 12oz Bags)
2 Tbsp Butter
2 Tbsp Flour
3 Cloves Garlic
2 Cups Milk
1 1/2 Cups Italian Blend Cheese
Preheat oven to 350F.
Cut the cauliflower into florets and steam it until just tender, or pour the bag into a pan and steam that until not frozen. Drain the cauliflower very well. I usually let it sit in the colander while I’m preparing the sauce.
Melt the butter in a sauce pan. Add the garlic, and cook for 2 minutes, making sure it doesn’t burn. Then, whisk in the flour and allow it to cook another 2 minutes or so.
Slowly whisk in the milk, a little at a time, until the flour mixture is completely dissolved. Allow sauce to simmer for a few minutes, or until it thickens up, whisking constantly.
Remove pan from heat and add 1 cup of the cheese. I used an Italian Blend this time, but I’ve also made this with Parmesan Blend. Both ways are delicious.
Spray a baking dish with PAM or other cooking spray, put the cauliflower into the pan, pour the sauce over cauliflower, and top with remaining 1/2 cup of cheese.
Bake for 35-45 minutes, or until browned and bubbly.