Please enter the email you’re using for this account.
Dairy
Easy
40 Minutes
Diets 
Okay, the title is long, but bear with me; this comes together quickly and is extremely delicious. The cheese sauce is rich and indulgent, but if there’s ever a time, it’s certainly Shavuos! For the cheese, I recommend grating a block of cheddar, but it will work with pre-shredded as well, since the American cheese has emulsifiers that help keep everything super smooth. And maybe this is just me, but individually wrapped American cheese slices are like 500 percent meltier than block, so use those!
2 24-ounce (680-gram) bags Beleaves Mini Cauliflower Florets, defrosted
2 tablespoons unsalted butter
2 tablespoons flour
2 cloves garlic, crushed or grated with a Microplane or 2 cubes Gefen Frozen Garlic
2 cups whole milk
8 ounces (225 grams) cheddar cheese, shredded
10 slices American Cheese
1 and 1/2 teaspoons salt, divided
1/2 teaspoon pepper
2 teaspoons paprika, divided
1/2 cup Gefen Panko Crumbs
3/4 teaspoon cayenne pepper
Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).
In a saucepan or large skillet, melt the butter. Whisk in the flour and cook until starting to bubble, about two minutes. Add garlic and stir, then add milk and whisk well to combine. Whisk slowly until bubbles form around the edges, then slowly add the cheeses in batches, allowing the cheese to melt before adding more.
Season with one teaspoon salt, pepper, and one and a half teaspoons paprika. Whisk well until very smooth.
Grease a 9 x 13-inch (23 x 33-centimeter) dish with cooking spray and add the cauliflower. Season the cauliflower with half a teaspoon salt. Pour the cheese sauce over the cauliflower and mix gently to combine.
Combine panko crumbs, half a teaspoon paprika, and cayenne pepper and sprinkle over the top. Bake uncovered until bubbly, about 20 minutes. Reheat uncovered.
Prop Styling and Photography by Chay Berger.
Food Prep by Leah Hamaoui.
How Would You
Rate this recipe?
Reviews