Cauliflower Cheese

2 t. salt, plus more to taste

1 head cauliflower, cut into bite-sized pieces*

1 T. butter, plus more for the baking dish

3 cloves garlic, finely chopped

1/2 t. chile flakes

1 bay leaf

1 T. all-purpose flour

1-1/2 c. milk

6 oz. sharp Cheddar cheese, grated

Pepper to taste

Additions:

1 T. Dijon mustard

4 scallions, finely chopped

Zest of 1 lemon

1 t. smoked paprika

1/2 t. dried thyme

Breadcrumbs

Sprinkling of finely chopped fresh basil

Preheat oven to 400 degrees.

Bring a large pot of water to a boil over high heat. Add salt and cauliflower, then leave it for 4 minutes.

Meanwhile, butter a baking dish large enough to hold all the cauliflower (a pie plate will work). Drain the cauliflower and add to the baking dish.

Melt the butter in a medium saucepan over medium heat. Add the garlic, chile flakes, and bay leaf, and cook for about 1 minute. Add the flour and stir quickly to make a roux. Cook and stir until the roux is just a little brown, about 1 minute. Slowly add the milk, stirring all the while, making a creamy sauce.

Continue cooking the sauce, stirring occasionally, until it just comes to a boil, 5-7 minutes. Once a couple of bubbles appear, turn off the heat and stir in the cheese. Include any additions (except the breadcrumbs). Taste and add salt and pepper as needed. Remove the bay leaf. The sauce should be creamy, smooth, and savory.  

Pour the sauce over the cauliflower, then sprinkle with breadcrumbs if using them. Bake until the top is brown and bubbly, about 40 minutes.

*Can also use broccoli or cooked winter squash. 

Serves 4.

Adapted from Good and Cheap, p. 93.