Two years ago, I had a fantastic side dish of cauliflower in a melted cheese sauce at a Thanksgiving dinner. I would like to duplicate this for a dinner on Friday.

Can anyone help me? The only advice I have been given is to steam cauliflower and add melted Velveeta! What about butter, spices, etc?

Thank you in advance for your help,

Julie

Velveeta would not be my first choice for cheese!

How about this...

Break the cauliflower into small florets and cook until tender. Drain and place in a baking dish. Pour a tiny bit of whipping cream over the cauliflower, dot with butter and sprinkle with green onions. Cover with grated cheese - something with a bit of punch like old Cheddar is good - and broil on a lower shelf until browned and bubbly.

For extra decadance, sprinkle with crisp bacon before putting on the cheese.

Spices are a matter of taste. Use whatever ones you like as cauliflower goes well with almost anything.

Karen

Thank you! That sounds great! I can't wait to try it.

I don't care for Velveeta either! That's why I needed a good recipe and you helped!

Hopefully, I will post more thanks to you after Friday!

Have a great lc day!

Julie

Another thing...

It's better to use a large shallow dish - like a 9 x 13-inch baking pan - rather than a casserole dish.

I used to like Velveeta, but since I choose not to eat saltines and Lipton chicken noodle soup with it, there's no point!

Karen

I made the the dish last night. It looks and smells great. I was wondering if there is a way to thin out the cheese? The shredded cheddar made it a little lumpy. I am looking for something a little creamier, similar to the cheese sauce like the prepackaged Kraft mac and cheese. Any ideas?

Thank you again.

P.S. I added fresh garlic to the cauliflower and my house smelled wonderful!
P.S.S. This may sound odd, but I made some hot Italian sausage meatballs with the casing removed last night and dipped them in whipped chive cream cheese. It was such a yummy snack!

Thanks,
Julie

You can make a cheese sauce by boiling heavy cream until it becomes thicker. Reducing it by 1/3 of the volume should do the trick. Use a heavy pot and stir it frequently to prevent scorching. Remove from the heat and add grated cheese, stirring until melted. You can't bring this sauce to a boil after this point or it will become stringy. Season to taste and pour over the hot cooked cauliflower with any seasoning you like. I like to use a tiny bit of Dijon mustard for extra tang.

The technique of reducing cream until thickened is good to use whenever you need a cream sauce.

It won't be exactly like the sauce you are referring to, but it will be a nice cheesey sauce.

As your friend pointed out a Kraft Dinner type of sauce can only be made by using a Kraft product like Velveeta, Singles or Cheese Whiz.

Karen

Thank You!!!

I just knew it had to do with cream somehow. Thank you very much for the help!

Julie

Karen, the cauliflower dish was an absolute smashing success!

My boss, who is on BFL, even tried it. I had made her some plain, cooked cauliflower because she has high cholesterol and did not want to indulge on the cheese, cream and butter, but she had to try the cheese one. She loved it!

If I ever need another idea for food, I certainly will come to you!

THANK YOU! THANK YOU! THANK YOU!

Julie

You're welcome!

Now you have a low-carb cooking technique to add to your bag of tricks!

Karen