My husband loves cauliflower and when I saw this recipe in my mom's old binder, I thought he'd like it.
I was right, it's delicious. Check it out.
1 head cauliflower, cut into small florets
3 tablespoons olive oil
1/4 teaspoon ground nutmeg
2 teaspoons garlic powder
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
1 tablespoon butter
1 onion, finely chopped
3 tablespoons all-purpose flour
1 (14 ounce) can chicken broth
1 cup whipping cream
4 slices bacon, cooked crisp & crumbled, optional
2 slices American cheese, optional
Finely chopped chives, optional
Preheat oven to 450 degrees F.
Place the cauliflower into a deep dish roasting pan. Drizzle with oil & season with nutmeg, garlic powder, salt & pepper
toss to coat.
Roast the cauliflower in the preheated oven stirring every 10 minutes until golden brown and tender, for 40 minutes.
Remove from the oven and set aside.
Melt the butter in a large saucepan over medium heat. Add the chopped onion and cook and stir until lightly golden
brown, about 10 minutes.
Sprinkle the flour over the onions and stir to coat. Slowly pour the chicken broth and cream into the pan. Mix with wire
whisk until all of the flour is dissolved. Bring to a boil while stirring continuously until it thickens, then reduce heat to
low.
Stir in the cauliflower, bacon & cheese. Stir until smooth & creamy.
Serves 4 to 6.
