Cauliflower is one of our favorite vegetables and it’s definitely having a moment; it’s good for you, full of vitamins and makes a great substitute for potatoes or other starches. Our recipe is perfect for a family meal or holiday, it’s flavorful, creamy and delicious. Enjoy!
2 heads of Cauliflower, chopped
2 cloves Garlic, chopped
2 sprigs of fresh Thyme
1 T Butter
1 C Chicken Stock
2 C Cream
1 C Morbier Cheese (or Brie if necessary)
½ C Parmesan Cheese
2 T Corn Starch
1 T Water
½ C Panko Bread Crumbs
2 T fresh Parsley, chopped
In a large sauté pan, melt butter and add shallots, thyme and garlic. Add in the chicken stock and cauliflower and allow to cook for about three minutes on high. Remove the cauliflower with a slotted spoon and transfer to a plate. Reduce the liquid to 1 cup and add in the cream and boil for two minutes. Whisk in the Morbier cheese and Parmesan and allow to melt together. In a cup, combine the water and the corn starch until smooth. Add it to the pan slowly so that it creates a thick, creamy sauce.
Place the cauliflower in a food processor and pulse several times. Add the cauliflower back into the sauce and combine. Transfer to a baking dish. Mix the bread crumbs and the parsley together and sprinkle over the top of the cauliflower. Bake at 350 degrees for 20 minutes, until the breadcrumbs are golden brown.