Baked Cauliflower and Cheese Recipe

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add cauliflower cover and steam until tender 15 to 20 minutes. Drain and let cool enough to handle 5 to 10 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Lightly butter a casserole dish.

Transfer florets into the bowl of a food processor. Add broth and puree on high speed until smooth but with some very small pieces remaining for just a bit of texture.

Melt butter in a saucepan over medium heat until a pinch of flour sprinkled into the oil will just begin to bubble. Whisk in flour to form a thick paste the consistency of cake frosting. Continue cooking whisking constantly until flour has turned golden and begins to smell like toast 3 to 5 minutes.

Stir in pureed cauliflower cream sugar salt white pepper garlic powder and onion powder. Set over medium heat and cook stirring often until thick 5 to 10 minutes. Transfer to the prepared dish and sprinkle with Parmesan cheese.

Bake in the preheated oven until golden and cheese is melted 10 to 15 minutes.