Simple Creamed Cauliflower
Simple Creamed Cauliflower is a throwback recipe. Basic ingredients develop an irresistible creamy sauce worthy of second servings.
Equipment
- large stock pot
- medium saucepan
- whisk
- measuring cups
- measuring spoons
- paring knife
- Colander
Ingredients
- 1 head cauliflower (1 lb.)
- 8 to 12 cups water + 1 teaspoons of salt per 3 cups of water
- 3 Tablespoons butter
- 3 Tablespoons flour
- 1 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- 1 cup milk
- 1 cup heavy whipping cream
Instructions
Prepare the Cauliflower
- Wash. Wash cauliflower. Remove the leaves either by breaking them off by hand (my preference) or using a paring knife.1 head cauliflower (1 lb.)
- Trim. Cut off any bad spots… see the images above, this is not a bad cauliflower, just a few bad spots.
- Core. Using a paring knife, remove the core from the base by placing the knife at an angle working it all the way around the base of the stem. Or by slicing down the middle of the head and cutting the stem out of both halves.
- Pieces. Cut or break off large pieces of cauliflower. Keep the pieces as equal in size as possible and not too small. This will allow all the cauliflower to cook evenly and not turn to mush.
Boil the Cauliflower
- Boil. Place the cauliflower in a large pot, cover with water. Put a lid on the pot and bring the water to a boil.8 to 12 cups water + 1 teaspoons of salt per 3 cups of water
- Continue to Boil. Once the water is boiling, allow cauliflower to cook until fork tender (you can easily pierce a stem with a fork). About 5-7 minutes.NOTE: Take a piece out to test for doneness. The longer they cook, the softer they will become and the end result with the sauce may be more like a mashed potato.
Make the Sauce
- Gather. While the cauliflower is boiling, prepare the sauce. Gather all the needed ingredients before you begin to melt the butter.
- Roux. In a saucepan, over low heat, melt the butter. Once liquified, add the flour and whisk continually for 1 ½-2 minutes to cook the flour. The mixture will be thick and should be a golden yellow. This won’t take long, so have the milk and heavy whipping cream ready.3 Tablespoons butter, 3 Tablespoons flour
- Salt and Pepper. Add the salt and pepper and combine.1 teaspoon sea salt, 1/4 teaspoon ground black pepper
- Liquids. Slowly pour in the milk, continue to whisk. Add in the heavy whipping cream, keep whisking. Bring the heat up just a bit to a medium low. Continue to whisk. The sauce will start to get bubbly, thick and should be smooth. About 3-4 minutes. The sauce is ready when it is thick enough to easily coat a spoon. When done, remove from heat until the cauliflower is ready.1 cup milk, 1 cup heavy whipping cream
Combine the Sauce and Cauliflower
- Drain. When the cauliflower is tender, remove from heat and carefully drain.
- Combine. Pour the sauce over the cauliflower and serve or completely mix the sauce and cauliflower before serving.