Cream-of-Cauliflower Raclette

• 1 head cauliflower
• 8 tablespoons unsalted butter
• 1 carrot, minced
• 1 stalk celery, minced
• 1 onion, minced
• 13 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

1. Cut the cauliflower lengthwise into 1/2-inch slices.
2. Cut out and mince the core of each slice; reserve the florets.
3. 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.
4. Preheat oven to 350 degrees.
5. In a saucepan, pour the milk, 1 teaspoon of the salt and 1/4 teaspoon of pepper over the florets and cook over low heat for 25 minutes.
6. Rub the potatoes with the remaining butter, pierce each with a fork and place on a baking sheet.
7. Bake until soft, about 25 minutes.
8. Add the flour to the vegetables in the skillet and cook, stirring, 3 minutes.
9. Slowly add the cauliflower and milk to the skillet, stirring constantly until thickened, about 10 minutes.
10. Season to taste with salt and pepper.
11. When the potatoes are done, preheat the broiler.
12. Slice a 1/2-inch- deep cross in the top of each potato and place each, opened slightly, in the center of a soup bowl.
13. Surround with the cream of cauliflower.
14. Top each with cheese and broil until melted.
15. Serve immediately, garnished with orange zest.

cauliflower, unsalted butter, carrot, celery, onion, yellow bell pepper, thyme, bay leaves, milk, kosher salt, freshly ground black pepper, gold potatoes, flour, raclette cheese, orange zest

Taken from cooking.nytimes.com/recipes/92 (may not work)