Much later, Sam would declare it to be one of the dishes that I cook better than anyone in the world. Even much later, after she turned vegetarian, Sam would ask me to make a meatless variation. Last week, the nth variation was born. Sam asked me to use cauliflower instead of potatoes. No baking. The dish was cooked on the stove.
Butter-browned cauliflower in creamy cheese sauce
- 2 tablespoons butter
- 1 small small cauliflower cut into florets
- salt and pepper
- 1 small onion (or half of a medium-sized onion), sliced
- 1/4 teaspoon minced garlic
- 1/4 cup cream
- grated cheese as much as you like
- snipped scallions to garnish
- Heat the butter in a pan. Throw in the cauliflower florets and cook, tossing often, until the edges are lightly browned about two minutes. Sprinkle with salt and pepper.
- Add the sliced onion and minced garlic. Cook for another 30 seconds.
- Pour in the cream. Stir. Add more salt and pepper, if needed.
- Sprinkle the grated cheese on top of the cauliflower florets.
- Turn off the heat and cover the pan for about three minutes or just long enough to melt the cheese.
- Transfer the cooked dish to a bowl. Sprinkle with snipped scallions and serve.
P.S. You can substitute yogurt or sour cream to give this dish more kick.
If cauliflower isn’t among your favorite vegetables, try broccoli or asparagus, or a combination of vegetables that retain some crispness after a short cooking time.
Finally, try experimenting with different cheese varieties. You can even combine two or more cheeses. Mozzarella and Parmesan work exceptionally well together, as do crumbled cream cheese and feta.