Have someone in your house that’s not a fan of cauliflower? This recipe may turn them around! Carrot Cake Fascination gives this dish an unexpected lightly spicy flavor. ~ Alan
* As featured in Issue 3 of Adventures with Tea eMagazine!
Cheesy Baked Cauliflower
- 1/3 cup Milk infused with 2 tsp Carrot Cake Fascination loose tea**
- Extra virgin olive oil
- 1 bag Cauliflower frozen (12 oz)
- 2 tsp Butter
- 2 tsp Flour
- 1/4 cup Shredded Muenster cheese
- 1/4 cup Shredded Havarti cheese
- Panko bread crumbs
Place frozen cauliflower on a cookie sheet with sides, drizzle with EVOO and toss to coat. Roast in 400º F oven for 15-18 minutes until tender and slightly browned. Then set aside.
While it's roasting, melt butter in a small saucepan over medium heat and add flour. Cook for about a minute, then pour in tea-infused milk.** Continue stirring until thick and bubbly. Stir in cheese until sauce is melted and smooth.
Arrange cauliflower in a small baking dish, then pour cheese sauce over top and sprinkle with Panko. Bake 15-20 minutes until bubbly and brown. Serves 4.
To make tea-infused milk:
The day before, place 2 tsp Carrot Cake Fascination loose tea in milk, stir and leave in the refrigerator overnight. Strain before using.