First, to prepare the cheese sauce, melt
Butter (1/4 cup)
in a saucepan.
Once butter is melted, add in the
All-Purpose Flour (1/4 cup)
Salt (1/2 tsp)
Cayenne Pepper (1 pinch)
Dry Mustard (1/8 tsp)
and stir until blended.
Milk (2 cups)
, and cook over low heat stirring constantly until thickened.
Cheddar Cheese (1 cup)
and continue to heat until sauce is smooth.
Remove the leaves from the
and rinse thoroughly.
Place the large head of cauliflower in a cold pot of salted water. Bring to a slow simmer and cook until tender, but not soft for about 5 minutes.
Remove the large head of cauliflower from the water and place in a strainer upside down, let dry for a few minutes, then fill inside with the cheese sauce and let rest for a few minutes.
Turn the large head of cauliflower right-side up and place in a buttered baking dish.
Cover generously with the cheese sauce and let rest a few minutes, then repeat.
Sprinkle with the
Parmesan Cheese (1/4 cup)
Bake at 365 degrees F (185 degrees C) for 45 minutes or until golden and cooked al dente.
Saute the peeled
Shrimp (2 cups)
Garlic Paste (1 Tbsp)
Red Bell Peppers (1 cup)
, Salt, and
Cayenne Pepper (1 Tbsp)
until shrimps are cooked, about 5 minutes.
Slice the baked cauliflower into thick slices, top with the shrimp and lots of butter. Enjoy!