Cheesy Cauliflower Bake with Lobster

This is the kind of baked dish I make when I want the comfort of a cheesy noodle bowl without the pile of pasta. Cauliflower has a mild, nutty flavor that takes to a sharp cheese sauce really well, and once it is baked under those golden crumbs, most people do not miss the noodles at all. It is a good dish to bring to a potluck, too, because it holds its shape on the plate and reheats nicely.

A quick word about cauliflower itself. It belongs to the same family as broccoli and cabbage, and the white head is really a cluster of undeveloped flower buds. When you buy one, look for a tight, creamy-white head with fresh green leaves still attached. Brown spots or loose florets mean it has been sitting a while. Cooking it in a covered dish with a little water, as this recipe does, softens it quickly and keeps the flavor clean.

The sauce is simple. Cooking the flour in olive oil for a couple of minutes before adding the milk takes away that raw, pasty taste, so do not skip that step. Nutmeg is the quiet ingredient here. It is only an eighth of a teaspoon, but it makes a cheese sauce taste like a sauce somebody took care over. The hot sauce is a whisper, not a kick, and it helps the cheese taste sharper.

If you are using lobster tails, poach them gently rather than letting the water roll, since a hard boil can make the meat tough. Imitation lobster meat is a fine stand-in and needs no cooking at all, just a gentle fold into the dish before it goes in the oven. Either way, the lobster is more of an accent than the star, so do not worry if your pieces are small.

To store leftovers, cool the bake for about 20 minutes, then cover it and refrigerate for up to three days. The crumbs will soften a little, so for the best crunch, reheat individual portions in a hot oven or under the broiler for a minute or two rather than in the microwave.

For a simple side, a crisp green salad with a sharp vinaigrette cuts through the richness nicely. If you want something lighter on the plate, this Garlic Parmesan Scallop Skewers pair well with the same seafood flavors, and a Baked Citrus Fish Parcels with Broccoli makes a good weeknight companion when you want more vegetables on the table.