Cauliflower Casserole
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5.0
12 reviews
Excellent
Cauliflower Casserole
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Delicious cauliflower casserole with fresh cauliflower florets topped with a cheesy sauce; Cauliflower is roasted to enhance its flavor, then smothered in a creamy, three-cheese sauce. The dish is baked until bubbly and golden for an indulgent meal or side dish.
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Ingredients
- 2 lbs fresh cauliflower florets 900 g
- 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 whole milk 360 ml
- 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)
- Optional Topping Fresh parsley, chives chopped, for garnish (optional)
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 when applying the oil to the cauliflower to ensure you get all the nooks and crannies.
- For low-carb alternatives, replace the flour with 1/4 teaspoon of xanthan gum adding it to the milk mixture. For the topping, use crushed pork rinds.
- Pick cauliflower that is firm not soft or mushy. A large head of cauliflower will provide about 2 pounds of florets.
- Use a pastry brush when applying the oil to the cauliflower to ensure you get all the nooks and crannies.
- When roasting the cauliflower flip each floret halfway through the cooking time for even fork-tender cauliflower.
- Stir the cheese sauce often to avoid burning.
Nutrition Information
Show Details
Serving
1g
Calories
307kcal
(15%)
Carbohydrates
12g
(4%)
Protein
11g
(22%)
Fat
25g
(38%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
8g
Trans Fat
1g
Cholesterol
71mg
(24%)
Sodium
344mg
(14%)
Fiber
3g
(12%)
Sugar
4g
(8%)
Nutrition 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.
Genuine Reviews
User Reviews
Overall Rating
5.0
12 reviews
Excellent
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