Cream-of-Cauliflower Raclette
Updated January 31, 2024
- Total Time
- 1 hour 15 minutes
- Rating
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Ingredients
1 head cauliflower
8 tablespoons unsalted butter
1 carrot, minced
1 stalk celery, minced
1 onion, minced
⅓ cup yellow bell pepper, minced
1 tablespoon fresh thyme leaves, minced
2 fresh bay leaves
4 cups skim milk
1 teaspoon kosher salt, plus more to taste
¼ teaspoon freshly ground black pepper, plus more to taste
4 large Yukon gold potatoes
6 tablespoons flour
1 pound raclette cheese, trimmed of rind and thickly sliced
2 teaspoons orange zest
Nutritional analysis per serving (4 servings)
102 grams carbs; 178 milligrams cholesterol; 1133 calories; 17 grams monosaturated fat; 2 grams polyunsaturated fat; 36 grams saturated fat; 62 grams fat; 12 grams fiber; 1426 milligrams sodium; 47 grams protein; 20 grams sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut the cauliflower lengthwise into ½-inch slices. Cut out and mince the core of each slice; reserve the florets. In a skillet over medium heat, melt 6 tablespoons of the butter and saute the minced cauliflower, carrot, celery, onion, bell pepper, thyme and bay leaves until vegetables are soft.
- Step 2
Preheat oven to 350 degrees. In a saucepan, pour the milk, 1 teaspoon of the salt and ¼ teaspoon of pepper over the florets and cook over low heat for 25 minutes.
- Step 3
Rub the potatoes with the remaining butter, pierce each with a fork and place on a baking sheet. Bake until soft, about 25 minutes.
- Step 4
Add the flour to the vegetables in the skillet and cook, stirring, 3 minutes. Slowly add the cauliflower and milk to the skillet, stirring constantly until thickened, about 10 minutes. Season to taste with salt and pepper.
- Step 5
When the potatoes are done, preheat the broiler. Slice a ½-inch- deep cross in the top of each potato and place each, opened slightly, in the center of a soup bowl. Surround with the cream of cauliflower. Top each with cheese and broil until melted. Serve immediately, garnished with orange zest.
Private Notes