Cheesy Cauliflower

The quick weeknight side — steam & broil in 15 minutes, or roast it for more · no roux required

Serves 4 · 10 min

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1 head cauliflower, cut into florets
1½ cups sharp cheddar, shredded (+ ¼ cup parmesan)
2 Tbsp butter
salt · pepper · pinch garlic powder or smoked paprika
optional: chopped chives/scallion · crumbled bacon · a spoon of garden hot sauce

What you need

1 head cauliflower, cut into florets

1½ cups sharp cheddar, shredded (+ ¼ cup parmesan)

2 Tbsp butter

salt · pepper · pinch garlic powder or smoked paprika

optional: chopped chives/scallion · crumbled bacon · a spoon of garden hot sauce

Steam crisp-tender. Put the florets in a bowl with a splash of water, cover, and microwave 5–6 min (or steam on the stove) until just tender with a little bite left. Don't take it to mush.
Drain & pat dry. Tip off the water and blot the florets dry with a towel. This is the step everyone skips — wet cauliflower steams under the cheese and turns the whole thing watery.
Butter & season. Toss the hot florets with the butter, salt, pepper, and garlic powder, and spread them in a broiler-safe dish.
Cheese & broil. Blanket with the cheddar and parmesan and broil 2–3 min until melted, bubbling, and golden-spotted. Watch it — a broiler goes from perfect to burnt in seconds.
Finish. Chives, bacon, or a shake of hot sauce, and serve right away.

Steps — tap one to keep your place

1. Steam crisp-tender. Put the florets in a bowl with a splash of water, cover, and microwave 5–6 min (or steam on the stove) until just tender with a little bite left. Don't take it to mush.

2. Drain & pat dry. Tip off the water and blot the florets dry with a towel. This is the step everyone skips — wet cauliflower steams under the cheese and turns the whole thing watery.

3. Butter & season. Toss the hot florets with the butter, salt, pepper, and garlic powder, and spread them in a broiler-safe dish.

4. Cheese & broil. Blanket with the cheddar and parmesan and broil 2–3 min until melted, bubbling, and golden-spotted. Watch it — a broiler goes from perfect to burnt in seconds.

5. Finish. Chives, bacon, or a shake of hot sauce, and serve right away.

Low salt — salt at the end and taste as you go; broth, cheese, and canned goods already bring salt.