Baked Cauliflower with Cheese
User Reviews
5.0
3 reviews
Excellent
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Prep Time
10 mins
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Cook Time
10 mins
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Additional Time
5 mins
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Total Time
1 hr 10 mins
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Servings
4 servings
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Calories
311 kcal
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Course
Main Course
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Cuisine
American
Baked Cauliflower with Cheese
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This baked cauliflower cheese is crispy and irresistibly cheesy with a creamy Mornay sauce. Ready in an hour, it's a perfect mac and cheese alternative!
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Ingredients
- 1 large cauliflower cut into florets
- 1 tablespoons extra virgin olive oil
- ¼ teaspoon sea salt
- ⅛ teaspoon black pepper
For Mornay Sauce
- 1½ cups milk
- 2 tablespoons unsalted butter
- 2 tablespoons flour
- ¼ teaspoon sea salt
- ⅛ teaspoon nutmeg grated
- ½ cup gruyere cheese
- ½ cup White Cheddar Cheese
Topping
- ½ cup Parmesan Cheese
- ½ cup breadcrumbs
Instructions
- Preheat the oven to 220°C / 430°F (200°C fan).
- Coat the cauliflower with oil, salt, and pepper, then spread it evenly on a large tray.
- Roast in the preheated oven for 20 minutes without turning, until the cauliflower is slightly firm and has acquired some brown color.
- Reduce the oven temperature to 180°C / 350°F.
- Make the cheese sauce (Mornay sauce): Heat the milk until hot but not boil, either on the stove or in the microwave.
- In a small pot over medium heat, melt the butter. Add the flour and cook, stirring regularly, for 3 minutes to make a roux.
- While stirring, gradually pour the hot milk slowly while whisking. Stir on the heat for 1 minute until the mixture is thick enough to coat.
- Turn off the heat, but leave the pot on the stove. Stir in the salt, nutmeg, and both cheeses until the mixture is thick and resembles a sauce.
- Add the roasted cauliflower to the sauce and toss to coat evenly.
- Transfer the mixture to a 6’’ x 8’’ baking dish.
- Sprinkle Parmesan cheese and breadcrumbs over the top.
- Bake at 180°C / 350°F for 30 minutes until the cheese is melted, and the cauliflower is bubbly and golden.
- Allow it to stand for 5 minutes before serving.
Notes
- Cut the cauliflower into evenly sized florets. This promotes uniform cooking and browning, ensuring each piece is perfectly tender.
- When roasting the cauliflower, spread the florets in a single layer with space between them. Overcrowding can lead to steaming rather than roasting, affecting the texture.
- When adding milk to the roux, keep the heat low to medium-low to prevent the sauce from breaking. A gentle heat helps the sauce thicken without becoming clumpy.
- For an extra crispy topping, you can mix the breadcrumbs with a little melted butter before sprinkling them over. This adds more crunch and a golden finish.
- The sauce should coat the back of a spoon. If it's too thick, add a splash more milk. If too thin, cook a bit longer while stirring.
Nutrition Information
Show Details
Calories
311kcal
(16%)
Carbohydrates
18g
(6%)
Protein
13g
(26%)
Fat
21g
(32%)
Saturated Fat
11g
(55%)
Polyunsaturated Fat
1g
Monounsaturated Fat
7g
Trans Fat
0.2g
Cholesterol
49mg
(16%)
Sodium
719mg
(30%)
Potassium
203mg
(6%)
Fiber
1g
(4%)
Sugar
5g
(10%)
Vitamin A
563IU
(11%)
Vitamin C
2mg
(2%)
Calcium
389mg
(39%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4servings
Amount Per Serving
Calories 311 kcal
% Daily Value*
| Calories | 311kcal | 16% |
| Carbohydrates | 18g | 6% |
| Protein | 13g | 26% |
| Fat | 21g | 32% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 49mg | 16% |
| Sodium | 719mg | 30% |
| Potassium | 203mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 5g | 10% |
| Vitamin A | 563IU | 11% |
| Vitamin C | 2mg | 2% |
| Calcium | 389mg | 39% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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