Creamy Cauliflower with Edam Cheese Sauce

Photo and Styling: Dor Moshe
Yield: 3-4 servings
Prep Time: 60 minutes
Level: Medium

Ingredients:

• 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

Instructions

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.