The mimolette cheese in this dish makes it look like a favorite Kraft product and will have your kids chomping at the bit to eat cauliflower.

　　

Ingredients

Serves 4 to 6

　　

SAUCE

1 1/2 cups (375 ml) milk

　　1 bay leaf

　　1 clove garlic, chopped

　　1/4 cup (40 g) chopped ham hock or prosciutto trimmings

　　3 tablespoons unsalted butter

　　3 tablespoons all-purpose flour

　　1/4 cup (30 g) grated young mimolette cheese

　　1/4 cup (30 g) grated Gruyère cheese

　　Salt and pepper

　　Salt

　　1 head cauliflower, a little lighter than 1 pound (455 g), cut into large florets

　　1/4 cup (15 g) panko (Japanese bread crumbs)

　　1/4 cup (50 g) grated aged mimolette cheese

　　

Step 1

Preheat the oven to 400°F (200°C). To make the sauce, in a saucepan, combine the milk, bay leaf, garlic, and ham hock and bring to a simmer over medium-high heat. Turn off the heat and let cool for about 10 minutes. Toss the bay leaf.

　　

Step 2

In another saucepan, melt the butter over medium-high heat. Slowly whisk in the flour and then cook, stirring, for 1 minute to remove the raw flour taste. Slowly add the hot milk mixture, bit by bit, whisking constantly. Then continue to whisk until thick. Stir in the young mimolette and the Gruyère until melted, season with salt and pepper, and keep warm over the lowest heat setting.

　　

Step 3

Bring a large pot of salted water to a boil. Add the cauliflower and cook for 3 to 4 minutes, or until al dente. Drain well.

　　

Step 4

Toss the cauliflower with the sauce and pour into a large enameled castiron baking dish. Scatter the panko and the old mimolette over the top.

　　

Step 5

Bake for about 15 minutes, or until bubbling and golden. Serve hot.

　　Reprinted with permission from The Art of Living According to Joe Beef by Frédéric Morin, David McMillan & Meredith Erickson, copyright © 2011. Published by Ten Speed Press, a division of Random House, Inc.