I think it’s pretty well-known that I am a huge sucker for cheese. I probably could eat queso every day. I think it is also pretty well known that I really dig cauliflower. I have made cauliflower alfredo before and it is probably the easiest thing to make. But because it’s the weekend, and because I have my nephews sleeping over tonight, I figured I would try to trick them. I fell into this recipe because I had some cauliflower in my fridge that was going to go bad. Now let me make it clear: there is no way, ABSOLUTELY NONE, that my nephews nor my daughter or son, would eat cauliflower if I just put it right in front of them. The beauty of cauliflower is that it really adapt to whatever flavor you want to it to have. So clearly I had to try a Mexican restaurant style queso with cauliflower. This has cheese in it, milk, butter, flour... all the basics for my base queso recipe. The addition of Collie flower is simply to add a serving of vegetables to someone’s diet who might not normally have it! Give it a shot, let me know what you think!
Serves: a small crowd
- 1/2 a head of cauliflower, chopped
- 1 tbsp butter
- 1 tbsp flour
- 1 garlic clove minced
- 1/4 cup milk
- 1/2 lb white American cheese, diced, the type from the deli
- 1/4 tsp of salt
- 1 tsp ground cumin
In a small sauté pan, melt the butter and add the minced garlic over low heat. Add the flour to make a roux and cook for 2-3 minutes stirring and making the roux a nice golden color. Set aside.
Bring a large pot of water to a boil and add a pinch of salt.
Add the chopped cauliflower and let the cauliflower simmer for about 10-15 minutes until tender. Drain the cauliflower. Place the cauliflower, the roux, and 1/4 cup of milk in a blender and purée until smooth.
Next, place the cauliflower purée in a small sauce pan over low heat and add the diced American cheese, salt, and cumin. Bring pot to a soft boil and stir consistently until silky smooth and the queso gets a little thicker.
Serve with chips or crudités!