Cream-of-Cauliflower Raclette

Name: Cream-of-Cauliflower Raclette
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 head cauliflower; 8 tablespoons unsalted butter; 1 carrot, minced; 1 stalk celery, minced; 1 onion, minced; 1/3 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; 1/4 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

By Molly O'Neill

Updated Feb. 1, 2024

Total Time: 1 hour 15 minutes
Rating: 4(28)
Comments: Read comments

Featured in: Food; From Soup To Huts

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Ingredients

Yield:4 servings

1head cauliflower
8tablespoons unsalted butter
1carrot, minced
1stalk celery, minced
1onion, minced
⅓cup yellow bell pepper, minced
1tablespoon fresh thyme leaves, minced
2fresh bay leaves
4cups skim milk
1teaspoon kosher salt, plus more to taste
¼teaspoon freshly ground black pepper, plus more to taste
4large Yukon gold potatoes
6tablespoons flour
1pound raclette cheese, trimmed of rind and thickly sliced
2teaspoons orange zest

Ingredient Substitution Guide

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.