Baked broccoli and cheese
Her recipes are that rare find: creative without being gimmicky. And cocktails and mocktails like Salt and Baked broccoli and cheese Limeades.
Don’t you want to make everything you see? Lucky us, we can start with this Cauliflower Cheese Baked Potato. I think it is criminal that cauliflower cheese — cauliflower florets draped with a sharp cheddar cheese sauce spiked with a bit of cayenne, then baked in the oven until bronzed and bubbly — is not as much of a thing, or really a thing at all, in the United States. I first encountered this delicacy in the U. PR for it since then — with only moderate success, judging from restaurant menus.
Pierce the potatoes all over with a fork, and rub them with 1 tablespoon olive oil. Place the potatoes on the oven rack, and bake for 1 hour, or until tender in the center when pierced with a skewer. While the potatoes bake, prepare the cauliflower: Coat a baking sheet with 2 tablespoons olive oil. Add the cauliflower florets, and toss to coat. Season well with salt and pepper. Roast for 25 to 30 minutes total, tossing once, until nicely browned at the edges. Let the cauliflower cool while the potatoes finish.
Meanwhile, make the sauce: In a medium saucepan, melt the butter over medium heat. Add the sliced leek, and cook until softened, about 8 to 10 minutes. 1 minute to ensure you get rid of the floury taste. Add the mustard powder and a pinch of cayenne or few grinds of black pepper, and stir to combine.
Drizzle in the milk in a thin, steady stream, whisking the whole time so that no lumps form. Assemble potatoes: Once the potatoes are ready, slice them in half lengthwise, and, using a pot holder, arrange them snugly, cut side up, in a 9-by-13-inch baking dish. Spoon the cauliflower cheese sauce over each potato. To serve: Scatter with chives, if desired. A creamy cauliflower onion gratin and Deb’s beauty uniform. I feel like it would be divine on sourdough rubbed down with garlic. Also I bet it would be very good with polenta.
In the UK, cauli cheese is more of a side dish, generally to a roast. Brussels sprouts as a side and the cheesy cauliflower was delicious over them. Cauliflower Cheese is a staple at my British in-laws’ house but I always thought it was just a family recipe and not a Thing in the UK. So simply but so yum, and a good way to get kids to eat cruciferous veggies. Laura Wright of The First Mess is my go to Vegan Chef who’s recipes have always been foolproof winners for me. Cup of Jo weekend round up of course!
I can’t wait to make this! I agree is such a better name than baked potatoes! Can’t wait for my 9-year old to try this too! We love a baked potato bar with these options as well as baked beans and hot dogs! I have an entire binder of printed out SK recipes that I make and refer to constantly.
