Mark Twain once said that cauliflowers are nothing but cabbage with a college education. Hey, they even look like cerebrums! I know a little boy who would think eating brains is so cool. Kids are into that stuff.
I don’t know if you have ever fallen asleep whilst eating a plate of cauliflower, and then woken up and thought you were in the clouds but it is an experience worth having. Add this cheesy cauliflower to your next meal and you’ will know how it feels. Everything is better with cheese! I love to make an all white meal pairing this cheesy side dish with chicken, rice or mashed potatoes and cottage cheese salad (coming soon). It is such a simple, yet whimsical looking dish.
1 small head Cauliflower
½ package (4oz) Cream Cheese
½ cup Water
1 tablespoon Butter
1 Chicken Bouillon cube (or 1 tablespoon Vegeta)
Clean cauliflower and trim off leaves and any brown spots. In a large pot bring water to a boil and then add bouillon cube or Vegeta. You can also use salt instead. Place cauliflower, stem down, into the pot and cook on medium heat for about 15 minutes. Do not overcook. Transfer the cauliflower to a colander and let drain. Meanwhile, in a small sauce pan heat butter, ½ cup water, and cream cheese. Cook over medium heat whisking frequently until mixture is creamy. Place cauliflower on a serving plate and pour cheese sauce over the top. Sprinkle with coarse sea salt and pepper if you prefer.