Whenever I start to talk about my kids’ eating habits, I pause to admit how blessed I am. They aren’t picky. Heck, they eat almost everything and will try anything once. I know I am lucky — and I know that other parents aren’t so lucky.
And why do I know that? Of course, I have heard the stories from others. The kids who eat only white foods or only peanut butter or whatever. But that’s not all. I was a bit of a picky eater myself when I was a kid. While I eat almost everything now, back then I was anti-veggies. Frankly, I really wasn’t particularly fond of broccoli. Or cauliflower. Or green beans, peas, lima beans, corn … you get the idea.
But my uncle Hugo? He was a wonderful cook and wanted me to learn to love my veggies. So, instead of just accepting that I probably would only take a nibble or two of any given vegetable at family dinners, he devised a plan: Lure me into eating my broccoli and cauliflower with the addition of a creamy cheese sauce.
It worked. I ate copious amounts of veggies just to have more of that fabulous sauce. And eventually, I just liked the veggies themselves too.
This recipe reminds me of the veggies Hugo used to make for my benefit. The cheddar melts all over the cauliflower, lending a wonderful, sharp but creaminess to the tender pieces. It’s delicious, and what kid can resist this much cheese?
- 1 head cauliflower, rinsed
- 1 tbsp olive oil
- salt and pepper
- 1 cup shredded extra sharp cheddar cheese
- Preheat oven to 400 degrees. Line a baking sheet with nonstick aluminum foil.
- Cut the florets from the cauliflower head and arrange on the baking sheet. Drizzle with olive oil and season with salt and pepper.
- Slide the cauliflower into the oven and bake for 12-15 minutes, until tender. Be sure to stir once about halfway through.
- Once the cauliflower is tender, pull it out of the oven and sprinkle with the cheddar cheese. Return to the oven and bake for an additional 5 minutes.
- Serve immediately.