Cauliflower and Cheese

Cauliflower And Cheese Recipe

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Nicole Bredeweg


This is one of my most favorite Mom recipes. She didn't have to struggle to get me to take seconds, that's for sure. And, when I got married, I was surprised to find that other people's Cauliflower and Cheese isn't made almost-soup-like, but is more of a gloppy addition to steamed vegetables (not that that's not delicious, too, but I prefer my old favorite). My Mom's had perfect consistency (not gloppy but not soupy), so I don't know what I'm doing wrong, but it's still good!


★★★★★ 1 vote

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  • 16 oz
  • 1/2 small
    block velveeta, cubed
  • 1 c
    cheese, various flavors
  • ·
    milk, divided
  • 1 stick
  • 1 Tbsp

How to Make Cauliflower and Cheese


  1. Prepare cauliflower according to package directions, but stop before ¾ done. Drain. Half cover cauliflower with milk. Add Velveeta, other cheeses, and butter. Melt over reduced heat. Combine cornstarch with ¼ cup milk. Add to vegetables. Simmer until thickened.
  2. ***Note: You can substitute other vegetables like broccoli, cauliflower and broccoli, etc.
  3. ***Note: By various cheeses, I mean that this is a great recipe to get rid of "those last few crumbs" of whatever cheese you have - cheddar, mozzarella, even parmesan, if there's not too much. It just adds flavor. One time I finished up the cotija!

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About Cauliflower and Cheese

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: American

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