Who could turn down cauliflower with a recipe like this one? It's so comforting! By the way, if you can't find orange cauliflower, use the regular white. It's still packed with great nutrition.
Ingredients
1 large head of orange cauliflower cut into 1-inch, bite-size florets (about 9 cups)
2 tablespoon extra virgin olive oil
4 green onions thinly sliced, white and light green parts
Preheat the oven to 350°F. Pour ½-inch of water into the bottom of a medium-size saucepan. Cover and bring to a boil. Place the cauliflower in a steamer basket and lower into the pot. Reduce the heat to a low boil, replace the lid, and steam the cauliflower until crisp tender, about 8 minutes. Transfer to a 7 x 11-inch baking dish and set aside.
Carefully empty the water from the saucepan and wipe away excess moisture with a paper towel. Place the oil in the saucepan, and heat over medium heat. Add the green onions and cook, stirring frequently, until golden, about 5 minutes. Add the flour and whisk constantly until smooth, 1 to 2 minutes.
Whisk the milk, cumin, and chili powder slowly into the flour mixture. Raise the heat and bring to a low boil, stirring constantly. Reduce the heat and continue to simmer and stir gently until the mixture thickens, about 3 minutes.
Remove from the heat and stir in the Cheddar cheese. Season with salt and pepper to taste. Pour the sauce evenly over the cauliflower. Stir together the bread crumbs and Parmesan cheese in a bowl and sprinkle evenly over the top. Place in the oven and bake until the cheese bubbles, about 15 minutes. Remove from oven. Reposition rack in upper third of oven and preheat broiler. Place casserole back in oven and broil until lightly browned, 1 to 2 minutes.
Notes
190% vitamin A, 110% vitamin C, 25% calcium per serving