I thought I’d share what I served with the Oven Rotisserie Chicken in case you still need ideas for Easter dinner. Cauliflower cheese is a British dish similar to cauliflower gratin, just a little less fancy. It’s the pasta-less veggie version of mac and cheese. You steam some cauliflower and make a cheese sauce, then combine the two and throw a few breadcrumbs on top (they’re optional- I like the crunch). The cauliflower bakes until golden and bubbling and after you (and your kids) lick the pan clean you’ll wonder why this is the first time you’ve made cauliflower cheese! (By the way broccoli would be just as yummy.)

Cauliflower Cheese

INGREDIENTS

1 large head cauliflower
2 Tbsp. butter
2 Tbsp. all-purpose flour
1-2 tsp. mustard powder (I used 1 tsp.)
salt and freshly ground black pepper, to taste
cayenne pepper, to taste
2 cups milk (whole or reduced fat)
1 1/4 cups + 2 Tbsp. sharp cheddar (or a combo of cheddar and Parmesan/Romano), grated (the stronger the cheddar the better, the original recipe recommends Irish or English cheddar)
panko breadcrumbs, for topping (optional)
extra butter for drizzling on top (optional)
chives or flat-leaf parsley, chopped for garnish (optional)

DIRECTIONS

1. Preheat oven to 400 degrees F.
   
2. Cut cauliflower into 1-2 inch florets. Steam for about 8 minutes until just tender.
   
3. In a medium saucepan, melt butter over medium heat. Add flour and whisk to combine, cooking for about 1 minute. Add mustard powder, a pinch of cayenne, freshly ground black pepper, and stir to combine. Slowly pour in the milk while whisking the whole time so that no lumps form. Season with salt and bring mixture to a simmer, stirring frequently for a few minutes until it thickens (it will coat the back of a spoon). Stir in 1 1/4 cups of the cheese slowly, allowing it to melt before you add more. Adjust seasonings to taste.
   
4. Spread the cauliflower into a 9×13 baking pan. Pour the sauce over the cauliflower and sprinkle with the remaining 2 Tbsp. cheese. Top with the breadcrumbs and a drizzle of butter, if using. Bake until until golden and bubbling, about 30-35 minutes.
   
5. Sprinkle with herbs and serve.

Adapted from Smitten Kitchen