Local and Seasonal Recipes, Menus and More
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INGREDIENTS 1 head cauliflower, broken into florets 1 cup chopped carrots 2 Tablespoons chopped red onion 2 Tablespoons olive oil 1/8 teaspoon cayenne pepper 1/4 teaspoon mace or nutmeg 1/4 teaspoon dry mustard powder 3 Tablespoons flour 3 cups milk Salt and freshly ground pepper to taste 1/4 cup chopped scallions 1 cup grated sharp cheddar DIRECTIONS Sauté cauliflower, carrots and onion in a dry pot over medium-high heat until cauliflower begins to caramelize in spots. Add olive oil and sauté until veggies are tender. Sprinkle cooked veggies with spices and flour. Stir to combine. Add milk. Cook, stirring often, until thickened. Season to taste. Cover and simmer over low heat until bubbly – about 5 minutes. Remove from heat and mix in scallions and cheese. Stir well, cover, and let sit for 5 minutes to melt the cheese. Stir again and serve. Cover and refrigerate leftovers. Copyright © 2014 Stefanie Samara Hamblen |
