My mind is on Thanksgiving, so I wanted to share one of my favorite non-traditional recipes with you: Mom’s Creamy Swiss and Cauliflower Bake. Vegetables have never tasted so good!

2 large heads of cauliflower

1 stick of butter

1/2 cup of flour

2 cubes of chicken boullion

4 cups of milk

1 lb. Swiss cheese, grated

1. Break the cauliflower into bite size pieces and steam until crisp tender (just a couple minutes, not mushy!!)

2. Make a white sauce: Melt the butter over medium heat. Whisk in the flour so it forms a rue. Slowly whisk in the milk and buillion and stir until the sauce thickens and there are no lumps.

3. Spray a 9 x 13 pan with non-stick cooking spray and layer 1/2 the cauliflower, 1/2  the sauce, then 1/2 the cheese and repeat.

4. Bake at 350 for 30-35 minute or until it is hot and bubbly!

Related Reading

• pomegranate, parmesan, and pecan salad
• grandma’s creamy beef stroganoff

Frequently Asked Questions: Cauliflower Bake

Can I make this cauliflower bake ahead of time?

Yes. Assemble the layered cauliflower bake, cover it, and refrigerate until you are ready. Add a few extra minutes to the bake time if it goes into the oven cold.

How do I keep the cauliflower from getting mushy?

Steam the cauliflower only until crisp-tender, just a couple of minutes, before it goes in the pan. It finishes cooking in the oven, so under-steaming slightly keeps the texture from turning mushy.

Can I use a different cheese?

Swiss gives this bake its signature flavor, but you can swap in a good melting cheese like Gruyere or a mild white cheddar if that is what you have.