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Here's how to make purebred cauliflower, a low-carb Thanksgiving side dish.
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Cauliflower casserole with cheese(Photo: Susan Selasky, Detroit Free Press)Buy a photo

There is a lot at stake when you prepare a Thanksgiving meal. To begin, you must be versatile. There is a turkey to roast and stuffing and sauce to make. Count on this pan of green beans.

Thanksgiving is also a day of celebration. It's not enough to have mashed potatoes and a vegetable on one side. People are eagerly awaiting part of this holiday all year round.

When you make them, it is best to calm down. Do as much preparation work as possible in advance.

Many of these side dishes come in the form of stews and casseroles, including today's Cheesy Cauliflower stew. It's creamy and it's a comforting dish.

More: In good taste: tribute to the creator of the beloved green bean casserole

More: Thanksgiving dinners at grocery stores in the Detroit area

More: 4 steps to make a side dish for Thanksgiving

For this recipe, I used a blend of Cheddar and Colby-Jack cheese, but any good melting cheese will do the trick. Cauliflower has a sweet flavor, so you can be bold and spice up the dish. Use a blend of Pepper Jack with cheddar or add a few pinches of cayenne pepper.

Whitening the cauliflower reduces cooking time and rids it of excess water. Do not skip the step of draining the cauliflower and pressing on it with a towel to absorb the moisture once bleached. The excess moisture makes the dish soup.

Here are some additional tips to keep in mind when you prepare your Thanksgiving side dishes:

POTATOES

  • When preparing mashed potatoes, peel them in the morning or several hours in advance and put them in a bowl of cold water and put them in the refrigerator.
  • Take the mashed potatoes to another level. Add cooked and mashed parsnips for a sweet flavor or rutabaga for a more consistent flavor. To season, add your favorite chopped fresh herbs to the potatoes.
  • Once the potatoes are cooked, let them drain. Always use lukewarm milk, warm cream or butter, and softened butter to crush the potatoes. Cold liquids will make potatoes hard and sticky.

OTHER VEGETABLES

  • The day before, clean and prepare the vegetables you plan to use in simmered dishes or as a side dish.
  • Cut, slice or dice vegetables and store in sealable plastic bags. Stack the bags in the refrigerator.
  • If your recipe calls for it, you can blanch (slightly pre-cook) the vegetables one day before using them. Dry them before putting them in bags.

CASSEROLES AND FARCIS

  • Prepare any dish in advance that will warm well, but do not forget: dishes containing a lot of cream or sauce do not always warm up well.
  • Assemble all the casseroles that you can the day before cooking. Let the casserole sit at room temperature for at least 15 minutes before cooking.
  • Prepare all your ingredients for the stuffing in advance. Sauté the onions, celery and meats you used the night before. Cool and store in the refrigerator.
  • Dry the stuffing loaf by cutting it into ½ to 1 inch cubes. Place it overnight to dry. You can also dry in the oven at low temperatures (200 degrees).
  • Do not forget your outdoor barbecue. It's like having an extra oven. You can keep the grill at its lowest setting (about 200 degrees) to keep things warm. The side dishes made in aluminum trays are perfect for the grill. If you use metal dishes or casseroles, place them on a baking sheet. Make sure the heat is low. Also, cover everything you keep warm so that it does not dry out.

Cauliflower casserole with cheese

serves: ten / Preparation time: 20 minutes / Total time: 50 minutes
1 cauliflower with big head
2 tablespoons unsalted butter
3 cloves of minced garlic
3 tablespoons all-purpose flour
2 cups of milk
2 ounces cream cheese, softened
1 ½ cups grated cheddar or a cheddar mix, divided
Kosher salt
Freshly ground black pepper
6 slices of bacon, cooked and crumbled, divided
½ cup sliced ​​green onions, divided

Remove the heart from the cauliflower. Separate the cauliflower into flowers.
Preheat the oven to 350 degrees. Bring a large saucepan half full of water to a boil. Blanch the cauliflower for 3 minutes. Drain and gently press a clean paper towel (not terry cloth) on the cauliflower to absorb the excess water.
Prepare the cheese sauce: In a large skillet, melt the butter. Add garlic and cook until fragrant, about 1 minute. Add the flour and stir until it becomes slightly golden, about 2 minutes. Slowly pour the milk, stirring and simmer on low heat. Stir in the cream cheese until it is melted. Remove from heat and stir in 1 cup of cheddar cheese until it is melted. Season the sauce with salt and pepper to taste.
Place the drained cauliflower in a 9 x 13 inch baking dish. Pour in the cheese sauce and stir until everything is mixed. Reserve about 2 tablespoons cooked bacon and green onions. Stir in remaining bacon and green onions until cauliflower until well blended. Cover with remaining cheddar cheese, bacon and green onions.
Bake until cauliflower is tender and the cheese has melted, about 30 minutes.
Adapted from www.delish.com.
Tested by Susan Selasky for the free press test kitchen.

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