Clodagh McKenna's Slow-Cooked Creamy Cheddar Cauliflower with Hazelnut Crumb

by Rachael Ray Show Staff 9:00 AM, November 17, 2016

Aired November 17, 2016

Serves 6

1 large head cauliflower (about 2 pounds)
2 tablespoons water
6 tablespoons butter
3/4 cup flour
1 3/4 cup milk
8 ounces cheddar cheese, shredded
1 teaspoon freshly grated nutmeg
For the topping:
1/2 cup chopped hazelnuts
1/2 cup breadcrumbs
1/2 cup parmesan cheese
Sea salt and freshly ground black pepper


Remove the outer leaves from the cauliflower and coarsely chop; separate the cauliflower into florets. Place the cauliflower and chopped leaves in the slow cooker with about an inch of water.
In a saucepan, melt the butter and whisk in the flour. Cook for two to three minutes, stirring constantly. Add the milk, whisking continuously to ensure that no lumps form. Stir in the grated cheese and the freshly grated nutmeg.
Pour the cheddar cheese sauce over the cauliflower, toss to coat and cook on high for 2-3 hours or low for 3-4 hours.
For the hazelnut topping, toast the hazelnuts and breadcrumbs in a hot oven for ten minutes. Mix with the parmesan cheese and reserve.
Serve cheesy cauliflower with the hazelnut topping sprinkled on top for a delicious crunchy finish.

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