Servings
Makes 6 cups
Prep Time
30 mins
Cook Time
1 hour
Recipe by
Tara Teaspoon
Ingredients
| 2½ pounds | cauliflower florets (from 1½ heads of cauliflower) |
| 6 tbsp | Plugrà salted butter |
| 3 tbsp | all-purpose flower |
| 2 cups | milk |
| 1 tsp | Dijon mustard |
| 1¼ tsp | Kosher salt |
| ⅛ tsp | cayenne |
| ½ tsp | garlic powder |
| ½ cup (4 ounces) | cream cheese, cut into pieces |
| 1 cup (4 ounces) | grated sharp white cheddar |
| ¼ cup | pearled couscous (or Israeli couscous) |
| ½ cup | Panko bread crumbs |
Steps
| 1 |
Heat oven to 425°F. Place cauliflower florets on a rimmed baking sheet. Roast until the florets begin to brown and become just tender, about 20 min. Remove cauliflower and reduce oven heat to 375°F.
|
| 2 |
In a large saucepan over medium heat melt 4 tablespoons butter with flour for 1 minute. Add milk, whisking constantly. Stir in mustard, salt, cayenne, and garlic powder. Cook, stirring occasionally until mixture has thickened, about 8 minutes. Remove sauce from heat. Add the cream cheese and white cheddar and stir until melted and smooth.
|
| 3 |
Add pearled couscous to a 2-quart baking dish. Top with the par-cooked cauliflower and carefully pour the cheese sauce over the cauliflower.
|
| 4 |
Melt remaining 2 tablespoons butter and mix with the panko. Sprinkle buttered panko all over the top of the dish.
|
| 5 |
Bake until bread crumbs are golden brown and cheese is bubbling, 25 to 30 minutes. Serve hot or warm.
|
Featured Products
Home Kitchen
8 oz. Salted SticksPreviously available only in block and tub format, now available in sticks!
