Ingredients

The following ingredients have 4 Servings
  • 8 cups cauliflower flowerets
  • 3 tablespoons water
  • 1/2 teaspoon salt
  • 1/2 cup milk
  • 1/2 cup heavy whipping cream
  • 3 tablespoons butter
  • 1/4 cup Gold Medal™ all-purpose flour
  • 1 1/2 cups shredded Cheddar cheese (6 oz)
  • 1/4 cup chopped green onions (4 small)
  • 1 can (4.5 oz) Old El Paso™ chopped green chiles
  • 1 medium jalapeño chile, seeded and thinly sliced, if desired

Instruction

  • Heat oven to 350°F. Spray 8-inch (2-quart) glass baking dish with cooking spray.
  • Place cauliflower and water in large microwavable bowl. Cover; microwave on High 12 minutes; drain. Season with 1/4 teaspoon of the salt.
  • In 1-cup glass measuring cup, mix milk and whipping cream. In 4-quart or larger Dutch oven, melt butter over low heat. With whisk, stir in flour and remaining 1/4 teaspoon salt until smooth. Increase heat to medium; cook, stirring constantly, until mixture is smooth and bubbly. Gradually stir in milk mixture. Increase heat to medium-high; heat to boiling, stirring constantly. Boil and stir 1 minute; reduce heat to medium. Stir in cheese. Cook until melted, stirring occasionally. Remove from heat. Stir in cauliflower, green onions and green chiles. Pour into baking dish.
  • Bake 25 to 30 minutes or until bubbly around edges and lightly browned.
  • Garnish with sliced jalapeño chiles.