Creamy Cauliflower with Edam Cheese Sauce

Creamy Cauliflower with Edam Cheese Sauce

Photo and Styling: Dor Moshe

Yield: 3-4 servings

Prep Time: 60 minutes

Level: Medium


1 large cauliflower, divided into florets
2 teaspoons salt
3 ½ tablespoons butter
2 tablespoons flour
2 cups milk
1 tablespoon mustard
7 ounces Tnuva Edam Cheese Slices, cut into small pieces
2 scallions, sliced


1. Cook the cauliflower with 1 teaspoon salt in a large pot filled with water for 5 – 10 minutes, until slightly softened. Drain.
2. Preheat oven to 350⁰F. In a large pot over medium, melt the butter. Add the flour and whisk until smooth. When you have a thick paste, add ¼ of the milk and continue whisking until incorporated. Gradually add the rest of the milk, whisking continually.
3. Add the other teaspoon of salt and the mustard. Continue whisking a few more minutes until the sauce has thickened.
4. Add ¾ of the cheese and cook for another 3 minutes, whisking continually.
5. Add the cauliflower to the pot and mix gently so that it is coated in sauce.
6. Transfer to a greased ovenproof casserole dish. Sprinkle the rest of the cheese on top and bake for about 30 minutes or until nicely browned.
7. Garnish with scallions and serve.

Tnuva Products used in this recipe: