Cheesy Cauliflower with Crispy Onions
Ingredients
- 1 1/2 cup BelGioioso Fresh Asiago Fresco cheese, shredded and divided
- ½ cup BelGioioso Fontina cheese, shredded
- 1 tsp garlic powder, divided
- 1 tsp paprika, divided
- ½ tsp turmeric, divided
- 1 large head of cauliflower
- 2 Tbsp olive oil
- 1 tsp salt
- ½ tsp pepper
- 2 Tbsp flour
- 2 Tbsp butter
- 1 ½ cups heavy cream
- 2 Tbsp BelGioioso Parmesan cheese, grated
- 1 Tbsp fresh parsley
- Handful of crispy onions
Directions
Preheat oven to 400° F. Brush or spray a baking dish with olive oil.
Shred Fresh Asiago and Fontina cheeses with a coarse grater. Set aside.
Combine garlic powder, paprika and turmeric in a small bowl, set aside.
Clean cauliflower and remove any outer leaves. Cut cauliflower into florets. Place florets into a large bowl. Add olive oil, salt and pepper and half of the spices. toss to coat.
Combine remaining spices with flour in a small bowl.
In a medium saucepan, heat butter over medium heat until melted. Add flour/spice mixture and stir until thicken into paste, about 1 minute.
Lower temperature to a simmer, and add heavy cream. Stir constantly for about 2 minutes. Remove from heat and stir in about ½ of the cheese until mixture forms a thick sauce. Pour sauce over cauliflower in bowl. Mix well and transfer to prepared baking dish. Top with remaining cheese. Sprinkle more paprika over top.
Bake for 20 minutes, or until cauliflower is soft when pierced and sauce is bubbly and thick.
Remove from oven and top with a grated parmesan. Garnish each with the parsley and crispy onions. Serve while hot.