When Biz posted this recipe a couple of weeks ago I printed it out right away! I love the humble cauliflower, cheese, and especially bleu cheese recently! It's like she crawled inside my brain and made a side dish especially for me!
I kept everything pretty much the same, except I don't have a food scale so I eyeballed the ounces of cheese. I think mine ended up more like 2 oz. of each, but feel free to play around with the cheeses to match your own tastes! Biz's sister, Jenn even made it with purple cauliflower and cheddar instead!
1 head cauliflower
1 cup skim milk
1 Tbsp butter
1 Tbsp flour
2 oz. mozzarella cheese, shredded
2 oz. bleu cheese
1 Tbsp bread crumbs
salt and pepper, to taste
Cut the cauliflower into bite sized pieces and boil in a pot of salted water with a splash of white vinegar. (This helps keep the cauliflower white.) Cook until tender, drain well, and set aside.
Melt the butter in a small skillet, stir in the flour, and cook the roux for a minute. Add the milk, whisking constantly. Remove from the heat, add the cheeses, and stir until they are melted.
Spray a casserole dish and add the cauliflower. Pour the sauce over top, and stir until everything is covered. Sprinkle the breadcrumps over the top. Bake at 425° for about 15-20 minutes until bubbly and the top is slightly browned.