Here’s a *slightly* lightened up version of a classic that’s typically doused in cream-so much cream that you probably won’t even be able to taste the rest of the ingredients. I’m not saying anything is wrong with that since cream is one of my 5 main food groups, but sometimes you just need something a little lighter, ya know?
I don’t remember how I stumbled upon this recipe from America’s Test Kitchen, but I served it for several meals around the holidays and it became an instant hit. It truly lets the cauliflower shine through as the star because instead of your typical béchamel sauce, the forgotten-and-often-tossed cauliflower stems and core are repurposed into a creamy, creamless sauce, further amping up the cauliflower flavor. We still need this to be a little decadent and creamy, so some cheese is thrown in for good measure. Top it with buttery, Parmesan-y bread crumbs and some fresh chives to give it a pop of color amidst the beige. You’ll never miss the cream.
[tasty-recipe id=”33612″]
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