- 1 large head cauliflower, cut into small florets
- 1 cup milk
- 2 oz. cream cheese, cut into small pieces
- 1½ teaspoon Dijon mustard
- 2 cups shredded sharp Cheddar cheese, divided
- Salt to taste
- ¼ teaspoon freshly-ground black pepper
- ⅛ teaspoon garlic powder
- Preheat oven to 375°F. Spray 8x8-inch baking dish with vegetable oil spray.
- Cook the cauliflower in a large pot of boiling salted water until crisp-tender, about 5 minutes. Drain well and pat between several layers of paper towels to dry.
- Bring the milk to a slow simmer in a small saucepan, and whisk in the cream cheese and mustard until smooth. Stir in 1 1/2 cups of the cheese, salt, pepper and garlic and whisk just until the cheese melts, about 1 to 2 minutes.
- Remove from heat, put cauliflower in the baking dish and pour cheese mixture over the cauliflower. Stir to combine.
- Top with the remaining 1/2 cup cheese and bake until browned and bubbly hot, about 15 minutes.
CAULIFLOWER (Fresh & Frozen):
INFESTATION: Thrips may be found on the thin white branches or between the tightly packed cauliflower florets. These insects are easily discernible as their black color contrasts with the white vegetable. Small orange insects may at times be seen clinging to the outside of the cauliflower. These insects are easily washed off.
- Separate and remove cauliflower florets from the stem
- Examine several pieces of the cauliflower paying careful attention to the under part of the floret
- Wash thoroughly before using.
- Heads of cauliflower that are found to be infested are difficult to clean and should not be used
Frozen cauliflower should be carefully scanned for signs of infestation but requires no further checking unless insects are found.