Cauliflower “Mac ‘n’ Cheese" with Spinach
Source: blueapron.com
3 cloves garlic
1 head cauliflower
2 oz cheddar cheese
2 T butter
3 T flour
2 cups Milk
1/4 cup parmesan cheese
6 oz baby spinach
1/2 cup panko
Preheat the oven to 400°F. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut the cauliflower into florets. Grate or crumble the cheddar cheese.
Make the béchamel sauce: In a medium pot, melt the butter on medium. Sprinkle in the flour and cook 1 to 2 minutes or until lightly toasted fragrant, stirring. Add the milk slowly, whisking until no lumps remain. Stir in the garlic. Bring the sauce to a simmer and reduce the heat to medium-low. Simmer 3 to 4 minutes or until thickened slightly, stirring occasionally.
Turn the heat back up to medium. Add the cauliflower, cheddar cheese, Parmesan and spinach to the béchamel sauce. Stir to combine, and cook 1 to 2 minutes, or until the cheeses melt and the spinach wilts completely. Season with salt and pepper to taste.
In a small bowl, combine the panko with a drizzle of olive oil; stir to moisten the crumbs. Add the cauliflower and spinach mixture to a baking dish. Top with the panko, and bake 8 to 10 minutes, or until bubbly and golden brown. Let stand about 3 minutes before eating.