Why is it that green beans get to be the star veggie on Turkey Day?! Well, this Thanksgiving Cauliflower is here to prove to you that you should give other kinds of freshly picked produce a chance! Tender, garlicky, and oooh, a little cheesy, those beans might just end up staying in the fridge once you taste just how lovely this side dish is! Thanksgiving Cauliflower is definitely worth switching things up a bit… and we know you’ll be very grateful for it!
Ingredients
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, divided
- 1 head cauliflower, cut into bite-size florets
- 2 cloves garlic, minced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour
- 1 1/2 cups whole milk
- 2 cups Pecorino Romano, grated
Directions
Step 1 –In a large skillet over medium heat, heat the olive oil and 1 tablespoon of the butter.
Step 2 –Add the cauliflower florets to the skillet and sauté until they are tender, about 8-9 minutes.
Step 3 –Add the garlic to the cauliflower florets and toss until fragrant, about 1 minute.
Step 4 –Season the cauliflower mixture with the salt and the pepper.
Step 5 –In a medium saucepan over medium heat, melt the remaining butter.
Step 6 –Add the flour to the melted butter and cook, stirring constantly, about 2 minutes.
Step 7 –Add the milk to the flour mixture and whisk to combine.
Step 8 –Bring the sauce mixture to a simmer over medium and cook until thickened.
Step 9 –Transfer the sauce mixture from the heat. Add the Pecorino Romano and stir to combine.
Step 10 –Generously season the cheese sauce with the black pepper.
Step 11 –Add the cooked cauliflower to the cheese sauce and stir until it is well-coated.
Step 12 –Serve.
