Cauliflower Casserole

Name: Cauliflower Casserole
Prep time: 10 min
Cook time: 25 min
Yield: 4 people
Ingredients: 1 head of cauliflower; 1 tablespoon olive oil; 2 teaspoons Italian seasoning; 2 Tablespoons unsalted butter; 2 Tablespoons flour; 2 cups milk; 1/2 cup cream; 1/2 teaspoon each salt and pepper; 1/2 teaspoon Italian seasoning; 2 cups grated cheddar cheese; chives

User Reviews

5.0

9 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Servings
4 people
Calories
539 kcal
Course
Side Dish
Cuisine
Mediterranean, Vegan

Cauliflower Casserole

Quade Maldonado

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Our Cauliflower Casserole is serious indulgence. Forget tasteless cauliflower and imagine cheesy, creamy casserole with bits of roasted flavorful cauliflower florets. Such a heart warming and easy dish, and such a great way to enjoy cauliflower--even for picky eaters!

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Ingredients

Servings

1 head of cauliflower cut into florets
1 tablespoon olive oil
2 teaspoons Italian seasoning store bought or homemade
2 Tablespoons unsalted butter
2 Tablespoons flour
2 cups milk 2%
1/2 cup cream 18% minimum
1/2 teaspoon each salt and pepper
1/2 teaspoon Italian seasoning
2 cups grated cheddar cheese divided
chives fresh thyme leaves or parsley for garnish

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Notes

Make sure you cut the cauliflower into equal sized florets so they all roast evenly. You can likewise buy cut up florets from the store and use that.
You can steam the cauliflower or blanch it too as an alternative to roasting. We however prefer the flavor of roasting to any other method. We also don't want the veggie to get too watery.
The roasting can be done up to 2 days in advance before preparing and assembling the casserole.
When making the sauce or béchamel, it's crucial to use the correct amounts so the thickness doesn't change.
Also make sure you toast the flour well in the butter, this removes any raw flour taste from your sauce.
You can use milk only for the sauce. We prefer adding a touch of cream with it for a luscious sauce.
We can't stress enough how important it is to grate your cheese at home. The taste, the texture and the quality is so different from the pre grated one.
If you feel the bechamel is too thick, add 2 tablespoons more milk.
If the sauce is too thin, add extra cheese to thicken it.
Keep an eye on the casserole, it should be ready at 20-30 mins max.
Make sure to wait a few minutes before serving as the sauce will be piping hot.
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You can use sour cream or cream cheese to replace the cream in this recipe, and you can use non dairy milk. However you'll need to adjust the amount of flour to nearly double for the same thickness of the sauce.
Yes! You just need to make sure they've defrosted before using. And proceed with roasting when they're ready.
IF you have any leftovers, store them in an airtight container for up to 3 days in the fridge. Reheat them in the microwave or in an oven safe ramekin/dish. For the oven, cover the dish with foil, adding 2 tablespoons of milk to it and let it reheat at 350 degrees F for 15 minutes.
YES. You can prepare the recipe and assemble it, then freeze it before baking. To bake, simply thaw it and proceed to baking it as per the recipe. This is a great way to make ahead as well.