good-and-cheap

Cauliflower Cheesef o r fo u r$ 6.60 t o t a l$1.65 / s e r v i n gThis is a classic side dish in GreatBritain: creamy, cheesy sauce overcauliflower, baked in the oven until theedges get crunchy and bubbly. It’s likea healthier and more flavorful versionof macaroni and cheese. Alternatively,try this with broccoli or cooked wintersquash—everyone will love it.1 head cauliflower, cut into bite-sized florets2 tsp salt1 tbsp butter3 cloves garlic, finely chopped½ tsp chili flakes1 bay leaf1 tbsp all-purpose flour1½ cups milk6 oz sharp cheddar, gratedsalt and peppera d d i t i o n sbreadcrumbs (p. 146)1 tbsp Dijon mustard4 scallions, finely chopped1 lemon, zested1 tsp smoked paprika½ tsp thymeSet the oven to 400 °F.Bring a large pot of water to boil over high heat. Addthe salt and the cauliflower, then leave it for 4 minutes.Meanwhile, butter a baking dish large enough tocomfortably accommodate all the cauliflower. I usuallyuse a pie dish. Drain the water from the cauliflower andpour it into the baking dish.To make the sauce, melt the butter in a saucepan onmedium heat. Add the garlic, chili flakes, and bay leaf,then cook for about 1 minute. Add the flour and stirquickly. The flour-butter mixture is called a roux.You want the roux to get just a little brown; this willprobably take another minute. Slowly add the milk tothe pot, stirring all the while to incorporate the roux.Bring the sauce to a boil, stirring every now and then tomake sure the sauce doesn’t get scorched on the bottom.Once it comes to a boil, turn off the heat and stir in thecheese. Drop in any additions at this point. Taste thesauce and add salt and pepper as needed. You shouldhave a creamy, smooth, savory sauce.Pour the sauce over the cauliflower. Place the dish inthe oven for 40 minutes, or until the top is brown andbubbly. You can also add some breadcrumbs to the topof the dish before baking if you like extra crunch.Enjoy with a green salad. I also like mine with salsa.d i n n e r112d i n n e r113