Creamy Baked Cauliflower
User Reviews
5
Creamy Baked Cauliflower
Description
The recipe begins by tossing cauliflower florets and thawed pearl onions with olive oil, salt, and pepper, then roasting them until caramelized but still slightly firm. Separately, a buttery roux is prepared by whisking flour into melted butter, followed by gradually adding milk and simmering until thickened. Dijon mustard and seasoning enhance the béchamel base.
Gruyere cheese is melted in gradually into the sauce for a nutty depth before mixing in cheddar cheese. The roasted vegetables are combined with half the cheese sauce and placed in a baking dish. Additional cheese and fried onions top the casserole, which is baked until bubbly and golden, then garnished with fresh green onions for brightness.
This casserole serves as a flavorful and comforting side dish with a creamy texture balanced by roasted vegetable bite and a crispy top. It brings richness through layered cheeses and mustard-spiked creaminess.
According to the notes, the dish can be assembled up to a day ahead, refrigerated without toppings, and baked later with final cheese and onions added. This makes it suitable for preparing in advance for gatherings or meals.
Ingredients
- 2 1/2 tablespoons extra virgin olive oil
- 2 cauliflower small heads trimmed and cut into bite sized florets
- 1 cup pearl onions frozen, thawed
- 3 1/2 tablespoons butter unsalted
- 3 tablespoons all-purpose flour
- 2 cup milk
- 2 teaspoons Dijon mustard
- 4 ounces gruyere cheese shredded
- 4 ounces cheddar cheese shredded
- 3 green onion thinly sliced
- 1 cup fried onions crispy
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 375˚F.
- In a mixing bowl toss oil, cauliflower florets, pearl onions, and salt and pepper together until cauliflower and onions are evenly coated. Lightly season with salt and pepper.
- Spread mixture onto a baking sheet in a single layer.
- Roast cauliflower and onions for 25 to 30 minutes or until lightly caramelized and softened, but florets still have a bite to them. Remove from oven, set aside and cool.
- Melt butter in a saucepan over medium-low heat.
- Once butter has melted whisk flour into butter until fully incorporated. Cook for about 1 minute.
- Whisk milk into roux until mixture is smooth. Simmer, whisking occasionally, until mixture thickens.
- Add mustard and season with salt and pepper. Stir together until mixture is smooth.
- Remove saucepan from heat and stir in small handfuls of shredded gruyere, waiting until each handful has fully melted before adding more. Continue until all gruyere has been added.
- Add half of shredded cheddar and half sliced green onion until fully incorporated and sauce is smooth.
- Pour cauliflower and onions into cheese sauce and gently fold together until just combined.
- Pour mixture into a baking dish.
- Top with crispy onions and remaining cheddar and bake for 15 minutes or until top has browned and is bubbling.
- Remove from oven, top with remaining green onion and season with more black pepper. Cool slightly and serve.
Notes
- This casserole can be prepared through assembly and refrigerated for up to one day before baking.
- For best results, add remaining cheese and crispy fried onions just before baking and extend the bake time by 5 minutes when baking from refrigerated.
- Garnish with green onions after baking to retain their fresh flavor and color.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 339 kcal
% Daily Value*
| Calories | 339kcal | 17% |
| Carbohydrates | 19g | 6% |
| Protein | 13g | 26% |
| Fat | 25g | 38% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 8g | 40% |
| Trans Fat | 1g | 50% |
| Cholesterol | 50mg | 17% |
| Sodium | 280mg | 12% |
| Potassium | 598mg | 13% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 575IU | 12% |
| Vitamin C | 72mg | 80% |
| Calcium | 359mg | 36% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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