Cauliflower Casserole
User Reviews
5
Cauliflower Casserole
Description
This Cauliflower Casserole begins by roasting fresh cauliflower florets coated lightly with vegetable oil until they develop golden-brown spots, enhancing their flavor and texture. The roast imparts subtle caramelization and tender crispness to the cauliflower. While roasting, a cheese sauce is prepared by making a roux with butter and flour, then whisking in milk and half-and-half until thickened. A mix of cheddar, mozzarella, provolone, and Parmesan cheeses is added along with seasoning including salt, onion powder, and mustard powder to enrich the sauce.
The roasted cauliflower is folded into the cheese sauce and transferred to a buttered baking dish, then baked until bubbly and golden. The casserole combines creamy and cheesy elements with tender roasted cauliflower, making it suitable as a comforting side dish or vegetarian main.
Using a pastry brush to coat the florets ensures even oil coverage for roasting. Roasting the cauliflower with a flip halfway through promotes even cooking and browning. For low-carb variations, xanthan gum can replace flour in the sauce. Stir the sauce frequently to prevent burning during cooking.
Ingredients
- 2 lbs cauliflower 900 g, fresh florets
- 1 tablespoon vegetable oil 15 ml
- 4 tablespoons butter 60 g, plus extra for greasing
- 4 tablespoons all-purpose flour 30 g
- 1 ½ cups milk 360 ml, whole
- 1 cup half-and-half cream 240 ml or substitute with whole milk
- 1 teaspoon salt 5 g
- 1 teaspoon onion powder 5 g
- 1 teaspoon mustard powder 5 g or 1 teaspoon prepared mustard (5 ml)
- ½ cup cheddar cheese shredded (60 g)
- ½ cup mozzarella cheese shredded (60 g)
- 3 lices provolone cheese torn (about 60 g)
- ¼ cup Parmesan Cheese shredded (25 g)
- parsley chopped, for garnish (optional, optional topping; fresh
- chive chopped, for garnish (optional, optional topping; fresh
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C).
Roast the Cauliflower:
- Place the cauliflower florets on a parchment-lined baking sheet. Gently coat with vegetable oil using a pastry brush.
- Bake for 15 minutes or until the florets develop golden-brown spots. Remove from the oven and set aside. Reduce the oven temperature to 375°F (190°C).
Make The Cheese Sauce
- Melt the butter in a large saucepan over medium heat. Add the flour and stir continually for about 3 minutes.
- Gradually stir the milk and cream, whisking to create a smooth sauce. Cook for about 5 minutes until thickened. NOTE: For low-carb keto variation, add 1/4 tsp xantham gum and stir until incorporated. Add additional xantham if needed until desired consistency is reached.
- Remove from heat and stir in the cheddar, mozzarella, provolone, salt, onion powder, and mustard powder.
Assemble the Dish
- Lightly butter a 13" x 9" (33 cm x 23 cm) baking dish. Gently stir the roasted cauliflower into the cheese sauce, ensuring all florets are coated. Pour the mixture into the prepared baking dish and sprinkle with grated parmesan.
Bake
- Bake at 375°F (190°C) for 20 minutes, until the top is golden. For a deeper color (and crispy, cheesy bits!), broil for 3–4 minutes. Watch closely. If using a panko or bread topping, add just before baking.
Cool and Garnish
- Let the dish cool for at least 5 minutes before serving. Sprinkle with parsley, diced onions, or chives, if desired.
Notes
- Use a pastry brush to evenly coat cauliflower florets with oil for thorough roasting.
- Flip cauliflower florets halfway through roasting for even browning and tenderness.
- For low-carb alternatives, substitute flour with xanthan gum in the sauce and use crushed pork rinds as topping.
- Choose firm cauliflower heads for best texture and about 2 pounds of florets for this recipe.
- Stir the cheese sauce constantly when cooking to avoid scorching.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 307 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 307kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 11g | 22% |
| Fat | 25g | 38% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 8g | 47% |
| Trans Fat | 1g | 50% |
| Cholesterol | 71mg | 24% |
| Sodium | 344mg | 14% |
| Fiber | 3g | 12% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
