Creamy Swiss Cheese Cauliflower

Creamed Cauliflower

Cauliflower is one of those vegetables that I happily eat year ’round, raw or simply roasted with some garlic and olive oil. But with it’s snowy clusters, it seems perfectly seasonal for a winter side dish. I love its flavor in all its nutty glory. Creamy and cheesy in a casserole it is over the top. This is a recipe that I keep in my back pocket and sneak it out for special occasion or holiday meals…and not so much for the reason that it’s difficult or time consuming, it’s just one of those side dishes that brings a velvety and rich elegance to a fancy meal.

Cauliflower with it’s naturally creamy properties and flavor makes a perfect partner for Swiss cheese. Swiss cheese is a generic name for several varieties of North American cheese which resemble Emmental (or Emmentaler) which originated in the area around Emmental, Switzerland. Our absolute favorite of this type of cheese is Jarlsberg which is a mild, semi-soft cow’s milk cheese from Norway. It tends to be sweeter and stronger than Emmentaler, it’s buttery and rich in texture with a nutty flavor. Bingo…great for cauliflower. We buy it in a huge wedge at Costco and savor every bite, whether it be just a small slice on a cracker or on top of a sliver of ham with a dollop of Dijon. Great flavor combinations.

Cauliflower casserole

This recipe comes together as expected with a simple roux of flour, butter and cream and is made even more decadent with the Jarlsberg cheese and prosciutto. Colorful with some dots of peas will have everyone yodeling for more.

Starting this recipe stovetop and finishing in the oven, this is easily a one pot meal using my smaller Le Creuset French Oven. Let’s take a look.

5.0 from 3 reviews
Creamy Swiss Cheese Cauliflower
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Side Dish
Serves: 8
Ingredients
  • 6 T. unsalted butter
  • 4 cloves garlic, minced
  • 4 oz. prosciutto, chopped
  • 1 large head cauliflower, divided into florets
  • 2 T. all purpose flour
  • 1½ C. heavy cream
  • Pinch of cayenne pepper
  • Salt and pepper to taste
  • ½ C. frozen peas
  • 1½ C. Jarlsberg or Swiss Cheese
  • ½ C. parsley, chopped
Instructions
  1. Preheat oven to 350 degrees.
  2. In an oven-proof casserole melt butter over medium heat. Add the garlic and cook until fragrant. Stir in the prosciutto and sauté 2 minutes.
  3. Add the cauliflower and cook just until is begins to lose it's crispness, 3 - 4 minutes, stirring often.
  4. Stir in the flour, and stir constantly for 1 minute. Add the cream and the peas. Blend well. Season with the cayenne, salt and pepper and remove from heat.
  5. Sprinkle with cheese and parsley. Bake until top is lightly browned and the mixture is bubbly. About 30 minutes.

Creamy Swiss Cheese Cauliflower…It’s what’s for a Side Dish.

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Comments

  1. says

    It’s not that I dislike cauliflower, it’s that there always seems to be something else I’d rather have and Bev must be the same as she shoots down each cheesy cauliflower recipe that I suggest. This does look very good and I like the color and flavor added by the peas and the use of prosciutto. I believe I just need to make it and not ask her about it first :-).
    Larry recently posted…A Not So Traditional Christmas Meal – Rib Eye SteakMy Profile

    • says

      I hope you try it Larry. I just threw out the last of it a couple days ago. There was about a cup left. I’ve been mincing at it all week. It’s really rich, so you can’t eat a lot at one sitting.

  2. says

    Oh yes, you are talking my language. Oh how I adore Jarlsberg cheese, Swiss cheese….okay just about any cheese. Marry it with a veggie and I feel like I could eat it guiltlessly. I love the green peas in there also, will be making this one for sure!
    Rhonda recently posted…Creole Style Black-eyed PeasMy Profile

    • says

      I agree about feeling guiltless with the cheese and veggie thing. This recipe has enough cream in it that the guilt is ever so present. And delicious. :)

  3. says

    I love cauliflower!! Roasted, puréed, curried, cheesy like this… Any which way! Le Ann come over one day and I will make you cauliflower stuffed Indian parathas, they are to die for!!
    I however adore cauliflower cheese, this looks fantastic!

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