Cheesy Cauliflower Bake
User Reviews
5
Cheesy Cauliflower Bake
Description
The Cheesy Cauliflower Bake starts with cauliflower florets simmered gently in a mixture of heavy cream (or milk) and broth, flavored with dry mustard, thyme, and black pepper. A roux is made by cooking garlic with flour and butter before adding the liquids and cauliflower. Sharp cheddar and Monterey Jack cheeses are stirred into the creamy mixture, then poured into a baking dish. The topping is made by pulsing sandwich bread with extra cheese and butter to create chunky breadcrumbs. Baking at 450 degrees melts the cheeses and crisps the crumb topping, yielding a dish that balances creamy softness beneath a crisp golden surface.
This casserole can be served as a side or light main dish, bringing a comforting, cheesy flavor to the meal. The dry mustard powder gives a subtle tang that complements the mild cauliflower and cheeses, while dried thyme adds a hint of herbal aroma.
The recipe can be easily doubled for larger groups, using a bigger baking dish. Using low-fat milk instead of heavy cream is a suitable variation for a lighter texture, though it will yield a less thick sauce. Letting the bake cool slightly before serving helps it set and makes portioning easier.
Ingredients
- 2 lices white sandwich bread torn into pieces or about 3/4 cup panko bread crumbs, hearty; or wheat sandwich bread
- ½ cup cheddar cheese shredded, extra-sharp
- ½ cup Monterey jack cheese shredded
- 2 tablespoons butter melted and divided (use half in the topping, half in the cauliflower mixture)
- 1 clove garlic finely minced
- salt
- black pepper
- 1 tablespoon all-purpose flour
- ½ cup heavy cream or milk
- ⅓ cup chicken broth low-sodium
- 1 large cauliflower trimmed and cut into 3/4-inch florets (about 6 cups, head
- 1 teaspoon mustard powder dry
- ½ teaspoon thyme dried
Instructions
- Preheat the oven to 450 degrees. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, and a pinch of salt and pepper in a food processor or blender until coarsely ground.
- Heat the remaining butter, garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the cream (or milk) and broth. Stir in cauliflower, dry mustard, thyme, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese.
- Pour the mixture into an 8X8-inch baking dish and top with the bread crumb mixture. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.
Notes
- This recipe can be doubled and baked in a 9x13-inch dish for more servings.
- To lighten the dish, substitute low-fat milk for heavy cream, resulting in a slightly thinner but still flavorful bake.
Nutrition Information
Show DetailsNutrition Facts
Serving: 5Servings
Amount Per Serving
Calories 281 kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 281kcal | 14% |
| Carbohydrates | 14g | 5% |
| Protein | 10g | 20% |
| Fat | 22g | 34% |
| Saturated Fat | 13g | 65% |
| Cholesterol | 67mg | 22% |
| Sodium | 279mg | 12% |
| Fiber | 3g | 12% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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