Leite's Culinaria: Cauliflower Cheese

While I do enjoy cauliflower on its own, sometimes, sorta, it's infinitely better with a sauce of some sort.  I often employ hollandaise, but I think it's equally delicious with cheese.  This kind of preparation seems to have a vaguely British feel to it, although my favorite casserole is basically this with broccoli also, and I'm sure that recipe came from the back of some package.  But judge not by the past, only by the tender cheesy bits on your fork.

Cauliflower Cheese

Adapted from Leite's Culinaria

2 pounds cauliflower, cut into florets
½ cup heavy cream
2 ounces cream cheese, at room temperature
2 tablespoons unsalted butter
1 teaspoon dry mustard
1 teaspoon paprika
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 cup shredded sharp Cheddar cheese
½ cup shredded Monterey Jack cheese
2 tablespoons chopped fresh parsley

Set a large pot of water over high heat and bring to a boil. Add the cauliflower and cook until tender, 5 to 7 minutes. Drain in a colander.

In the same pot over medium heat, mix together the cream, cream cheese, butter, mustard, paprika, salt, and pepper and cook, stirring, until smooth, 2 to 3 minutes.

Add the Cheddar and Monterey Jack cheese and stir until the cheese is melted and the mixture is smooth, 1 to 2 minutes. Stir in the cauliflower until completely coated in the sauce. Transfer to a large dish, sprinkle with parsley, and serve.

Makes 4 to 6 servings