Cauliflower Casserole
User Reviews
5
Cauliflower Casserole
Description
Cauliflower florets are first cooked and then combined with a white sauce made by cooking garlic in butter, thickened with flour, and whisked with milk to a smooth consistency. Parmesan and cheddar cheeses added to the sauce create a flavorful, creamy base. The cooked cauliflower is tossed in this sauce along with crumbled bacon and sliced green onions, adding smoky and fresh elements. The mixture is baked until bubbly and topped with melted cheddar cheese, forming a slightly browned crust.
This casserole serves well as a hearty side dish accompanying meats or as a vegetarian-friendly main if bacon is omitted. The mix of cheeses and bacon encourages a rich mouthfeel and layered flavors, while the texture balances soft cauliflower with crispy cheese edges.
For best results, shred cheese yourself rather than using pre-shredded varieties to ensure smooth melting. Cauliflower should be just tender prior to assembling to avoid overcooking. Both fresh and thawed frozen cauliflower work suitably for this recipe.
Ingredients
- 6 cups cauliflower cooked, florets
- 3 tablespoons butter
- 1 tablespoon garlic minced
- 3 tablespoons all-purpose flour
- 2 cups milk I use whole milk
- salt to taste
- black pepper to taste
- 1/2 cup Parmesan Cheese grated
- 2 1/2 cups cheddar cheese divided use, shredded
- 8 lices Bacon cooked and crumbled, plus more for garnish
- 1/4 cup green onions sliced, plus more for garnish
- cooking spray
Instructions
- Preheat the oven to 375 degrees F. Coat a 3 quart baking dish with cooking spray.
- Melt the butter over medium heat in a large pan. Add the garlic and cook for 30 seconds.
- Add the flour and cook for 1 minute, stirring constantly.
- Gradually add in the milk, whisking constantly. Season with salt and pepper to taste, then bring the milk mixture to a simmer.
- Cook for 4-5 minutes, stirring occasionally, or until thickened. Stir in the parmesan cheese and 1 1/2 cups of cheddar cheese.
- Add the cauliflower to the cheese sauce and toss to coat. Stir in the bacon and green onions.
- Pour the cauliflower mixture into the prepared baking dish and top with remaining cup of cheddar cheese.
- Bake for 25-30 minutes or until casserole is bubbly and cheese is melted. Let stand for 5 minutes, then serve, garnished with additional bacon and green onions as desired.
Notes
- Shred your own cheese to avoid anti-caking agents and ensure smooth melting.
- Cook cauliflower until just tender, as it will continue cooking in the oven.
- Frozen cauliflower may be used if thawed and excess moisture is removed before use.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 336 kcal
% Daily Value*
| Calories | 336kcal | 17% |
| Carbohydrates | 10g | 3% |
| Protein | 16g | 32% |
| Fat | 20g | 31% |
| Saturated Fat | 14g | 70% |
| Cholesterol | 66mg | 22% |
| Sodium | 508mg | 21% |
| Potassium | 390mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 601IU | 12% |
| Vitamin C | 37mg | 41% |
| Calcium | 368mg | 37% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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