If you are blue cheese junkie, you can add more.Cauliflower Cheese is a British dish that is served as a side or even as a main (vegetarian!) It’s a cauliflower bake, smothered in a creamy cheese sauce that’s popped in the oven until bubbly and golden. You can adjust the amount of blue cheese to suite your taste.For example, if 2 broccoli crowns would-when serving broccoli by itself-serve 2 people, it will serve 4 with this recipe. To determine the amount of broccoli you need, I usually assume that I need 1/2 the broccoli than I would ordinarily serve to a given amount of people.Also, there a lot of nutrition in the stem of broccoli, and we're using a lot more stem than most people do when they make broccoli. For one thing, when I make it, I usually substitute it for a starch (potato or rice) and end up with two vegetable sides. There is more nutrition in this dish, I believe.The stems take longer to cook, and giving them 10 more minutes of sauté time makes them very soft. It's important that you cook the stems for 10 minutes in the pan before adding the crowns.The crowns have more fiber and help to give more structure (and less crumble) to the final product. You want a good mix of broccoli stems to crowns.Serve as a side dish in place of potatoes or rice. The result, is a "mash" that blends the broccoli and the blue cheese. Add the broccoli to the top and fold them together. In a mixing bowl, place the blue cheese and a large pinch of kosher salt.Place the broccoli in a food processor, and mix for 1 minute.This will cook the crowns to a very vibrant green, but keep them somewhat crunchy and not overcooked and mushy. Sauté over medium heat for 5 minutes, stirring the crowns often. When the water starts to boil, add the crowns.Remove the cover, add the water, and bring to boil.Add the stems, cover, and reduce heat to low.
In a medium pan, heat the butter over medium-high heat.Cut up the broccoli to remove the flowery crowns from the stems and slice the stems into 1/2-inch pieces.I've tested this one out on folks who say they don't like blue cheese, and they still like this side dish. With this recipe, the sharp flavor of blue cheese pairs very well with the broccoli, and mixed together as they are, yield an almost mashed potato-like texture.
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