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2 heads of cauliflower
1 1/2 tsp. kosher salt
2 Tbsp. olive oil
4 Tbsp. unsalted butter
1 Tbsp. minced shallot
1/2 Tbsp. minced garlic
3 Tbsp. all-purpose flour
8 oz. Supremo® Mexican Style Crema from V&V SUPREMO®
1/4 tsp. ground white pepper
1/4 tsp. hot sauce
1/8 tsp. grated nutmeg
2 fresh sage leaves
2 oz. Grated Sierra® Cotija Cheese from V&V SUPREMO®
7 oz. Shredded Chihuahua® Quesadilla Cheese from V&V SUPREMO®
1/2 Cup bread crumbs


6 tsp. minced chives

Method of Preparation

  1. Preheat oven to 400°F.
  2. Remove stems from 1 head of cauliflower and cut into bite size pieces. Fill pot with roughly 2 inches of water, place on the stove top, and bring to a boil over high heat. Turn heat down to medium. Place cauliflower pieces in steamer basket, cover, and cook for 15 minutes.
  3. Transfer the pieces to the blender along with ½ tsp. of salt. Blend till pureed. Set aside.
  4. Remove stems from the remaining cauliflower and cut into bite-size florets. Toss the cauliflower with olive oil and ½ tsp. of salt. Roast on a baking sheet for about 10 minutes. After 10 minutes, flip cauliflower over and sprinkle the remaining ½ tsp. of salt. Return to the oven for an additional 5 minutes. Remove from sheet tray and set aside. Turn oven up to 425°F.
  5. Meanwhile, make the sauce: melt butter in a medium saucepan over low heat. Add shallots, garlic, and sauté for 2 minutes, stirring constantly. Add 1 tablespoon of flour and whisk until fully incorporated. Repeat with the remaining flour, whisking after each addition and no lumps remain. Cook for 3 minutes.
  6. Add cauliflower puree, sour cream, white pepper, hot sauce, and nutmeg. Cook over low heat for 4 minutes, stirring constantly. Return sauce to the blender and blend for 1 minute.
  7. Return the sauce to the saucepan and add sage leaves. Cook over low heat for 3 minutes, stirring constantly. Add Grated Sierra® Brand Cotija Cheese and stir for 2 minutes. Add 4 oz. of Chihuahua® cheese and stir. Cook for an additional minute, or until the cheese is melted. Remove sage leaves.
  8. Mix in the roasted cauliflower. Add bread crumbs and toss. Fill six 2½” diameter ramekins with about ¾ cup of the cauliflower mixture. After the ramekin is filled, slightly shake the ramekin to remove any air pockets. Smooth out tops with a spoon. Top each ramekin with 2 tbsp. of Chihuahua® cheese.
  9. Place the ramekins on a sheet tray, place sheet tray in the oven for 15 minutes or until the cheese caramelizes. Once ramekins come out of oven, let cool for about 5 min. Top each ramekin with a teaspoon of chopped chives.

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