Mom’s Creamed Cauliflower Recipe

How many of you enjoy eating cauliflower? I love munching on fresh cauliflower in a salad or with some veggie dip. With that said, I’m not a big fan of cooked cauliflower unless its made using my Mom’s recipe. She has been making it this way for over 25+ years and its really good!

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Mom’s Creamed Cauliflower Recipe

1/2 tsp. salt
1 large fresh head of cauliflower
3 Tbsp. butter (not margarine)
2 to 3 Tbsp. all-purpose flour
2 cups milk
salt and ground black pepper to taste

Thoroughly wash the head of cauliflower using a colander. Remove thick stems and leaves. Use a paring knife to remove any bad spots from the florets. Break florets up into manageable pieces. Rinse in the colander for a second time under cold running water. Set aside to drain.

In a large pot add hot water, a 1/2 tsp. of salt and bring water to a boil. Toss cauliflower pieces into the boiling water. Boil over medium heat until all of the pieces are fork tender. Pour into a colander to drain the water away, set aside.

In a large saucepan melt the butter over low heat. Stir in the all-purpose flour (acts as a thickening agent) until combined. Slowly add the milk, salt and ground black pepper, stirring almost constantly. Turn up the heat to medium and continue stirring the mixture until it thickens. You need to watch it closely and stir it often to prevent the milk from scorching. Once thickened, remove from heat.

Place the cooked cauliflower into a large serving bowl. Pour the butter & milk mixture over the top. Gently stir to coat all of the florets. You can add additional salt and ground black pepper to your own taste. Serve immediately.

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