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Creamed Cauliflower

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Creamed Cauliflower is a simple, comforting side dish that’s rich, creamy, and full of flavor. Tender cauliflower is coated in a velvety white sauce seasoned with a touch of nutmeg and optional cayenne for warmth. It’s a great low-carb alternative to creamed potatoes or other starchy sides.

Ingredients

Scale

  • 1 medium head cauliflower, cut into florets

  • 3 tbsp unsalted butter

  • 2 tbsp all-purpose flour

  • 2 cups milk (whole or 2%)

  • ¼ tsp salt, plus more to taste

  • ¼ tsp black pepper

  • Pinch of ground nutmeg (optional)

  • Pinch of cayenne pepper (optional)

Instructions

  1. Steam the cauliflower:
    Bring a couple inches of salted water to a boil in a large saucepan. Place cauliflower in a steamer basket and steam for 4–5 minutes, or until just tender. Drain and set aside.

  2. Make the cream sauce:
    In a separate saucepan, melt butter over medium heat. Whisk in the flour and cook for 1–2 minutes, stirring constantly.

  3. Add the milk:
    Slowly whisk in the milk, a little at a time, until smooth. Bring to a gentle simmer and cook until thickened, about 3–4 minutes.

  4. Season:
    Add salt, pepper, and a pinch of nutmeg or cayenne if using. Taste and adjust as needed.

  5. Combine:
    Add steamed cauliflower to the sauce and gently stir to coat.

  6. Serve:
    Serve warm as a creamy, cozy side dish. Optional: garnish with chopped parsley or grated cheese.

 

Notes

  • For a cheesier version, stir in ½ cup grated Parmesan or white cheddar at the end.

  • Want to save time? Use frozen cauliflower and microwave it until just tender.

  • Leftovers reheat well—store in the fridge up to 3 days.

Find it online: https://ukfinda.com/creamed-cauliflower/