So, I have to confess that I ordinarily don’t much care for cauliflower. Or, well, most vegetables, if I’m perfectly honest. Don’t judge – It’s a genetic thing. But I am VERY pro cheese, so a recipe that masks veggies with a creamy cheese sauce, it turns out, was sorely needed in our household lineup. I even went back in for seconds. It’s so good, in fact, that it’s taken me three tries to get a photo of it before it’s been gobbled down.
In Stardew Valley, this recipe is a pretty early one received in the mail from Pam. It’s almost universally liked by everyone in town, excepting Krobus and Willy. I won’t hold that against them, though. Try it yourself and see what you think!
Recipe for Cheese Cauli
Prep: 5 minutes Cooking: 20 minutes Makes: ~4 side servings
Ingredients:
- 1 cauliflower, divided into bite-sized pieces
- 1 Tbs. olive oil
- 1 tsp. salt
- 1/2 tsp. pepper
- 4 oz. cream cheese
- 1/2 cup heavy cream
- 1 cup shredded cheddar cheese
- paprika and chives to garnish
Start by preheating the oven to 400F. Toss the cauliflower florets with olive oil, salt, and pepper, then spread out evenly on a baking sheet. Cook in the heated oven for around 20 minutes, flipping about halfway through, until soft.
While the cauliflower bakes, make up the cheese sauce: Combine the cream cheese and heavy cream in a saucepan over medium-low heat, stirring occasionally, until it’s a smooth consistency. Stir in the shredded cheddar until it has melted, then remove from heat.
When the cauliflower is done roasting, move it to a medium bowl and toss with the cheese sauce. Top with some paprika and chives, and enjoy!
I love your website so much! I’m a big World of Warcraft Fan!
Looks yummy!
If I may, can I suggest the video game Red Dead Redemption 2 as a source for your next video game recipes? The saloons have some interesting dishes.
Yep–cheese seems to be one of the reliable Elixirs of Veggie Palatability (ketchup is another); the combination of cheese, bread crumbs, and nutmeg seems to have been mid-century white American standard operating procedure for coaxing vegetables into fussy kids of all ages..
(Since comments in the “Contact” section are closed: this struck me as potentially relevant to your interests: Italian archaeobotanist Isabella Dalla Ragione has been not only tracking down historic fruit cultivars as portrayed in Renaissance art but planting them:
https://www.atlasobscura.com/articles/fruit-in-renaissance-art )
Half a year and nothing new :(
I know! I feel bad about it. I had four books come out last year alone, and I burned out pretty hard. I’ll see what I can do, though. ;)
I was so surprised to see how many cookbooks you had come out all in one year. I don’t blame you for the burnout! (Plus, it’s 2020.) I am so delighted by all four of them.
Had this tonight! We were alas out of cream, but subbing in whole milk made a really tasty dish that I paired with pan-fried pork cutlets.
Because I’m lactose intolerant and both my partner and I are trying to watch our food intake (THANKS QUARANTINE) we have some cheese sauce leftover. Oh no. Alas.
It’s going on some broiled zucchini tomorrow.