Parmesan Cauliflower

While eating and drinking my way traversing across New Zealand, I experienced an interesting mix of cuisine: a lot of amazing wine, too much bad British food, and some delicious fare featuring fresh ingredients prepared simply.

One dish I couldn’t get enough of was a creamy, cheesy cauliflower dish served at an adventure lodge in River Valley on the Rangitikei River. Of the eight or so dishes on the family dinner table, I kept going back for more of this cauliflower. I finally asked the cook how he made it, and was surprised at just how simple it was: Parmesan, cream and cauliflower. I’ve lightened this recipe to use Half & Half, but feel free to indulge more with cream or cut back by substituting milk.

Sorry, no pics for this one — it’s not the most photogenic dish, especially after dark on white china.

Parmesan Cauliflower

2 Tablespoons unsalted butter

2 Tablespoons flour

2-3 cups Half & Half (use more if you like more sauce, or expect leftovers

2/3 cup freshly grated Parmesan cheese (or to taste)

1 medium head cauliflower, steamed or roasted

Salt and pepper to taste

In a large saucepan, melt butter over medium heat. Whisk in flour. Gradually pour in Half & Half, stirring constantly. Heat to boiling, stirring constantly; reduce heat and cook until sauce begins to thicken. Whisk in cheese. Add cauliflower. Salt and pepper to taste.


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