Creamy Cauliflower Casserole
User Reviews
5
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
40 mins
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Servings
6 servings
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Calories
184 kcal
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Course
Side Dish
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Cuisine
Italian-American Fussion
Creamy Cauliflower Casserole
Description
Creamy Cauliflower Casserole features cauliflower florets cooked until just tender before being enveloped in a classic white sauce. The sauce is prepared by making a roux with butter and flour, then whisking in milk until thickened. Seasonings include salt, black pepper, and fresh thyme or parsley, imparting gentle herbal notes. The cauliflower is layered in a baking dish with sauce and topped with Parmesan cheese for a golden crust.
The casserole is baked first at a moderate temperature to heat through, then finished at higher heat to develop a lightly browned, slightly crisp cheese topping. This creates a pleasant contrast to the creamy interior and soft cauliflower.
This dish serves well as a standalone vegetarian option or as a rich side to roast meats or poultry. It is simple to prepare ahead and reheat, making it practical for planning meals.
Store leftovers tightly covered in the refrigerator for up to 2–3 days.Reheat gently in the microwave or oven to preserve texture.The casserole freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Ingredients
- 1 head cauliflower broken into florets
WHITE SAUCE
- ¼ cup butter
- ¼ cup all-purpose flour
- 1-2 pinches salt
- 1-2 dashes black pepper
- 1-2 tems thyme or parsley; fresh; chopped
- 2½ cups milk
*if you use unsalted butter then add 1/4 teaspoon of salt.
EXTRAS
- 3-4 tablespoons Parmesan Cheese freshly grated
Instructions
- Pre-heat the oven to 350F (180C).
- Cook the cauliflower for about 3-5 minutes or al dente either by boiling in a large pot of water or vapour. Drain well, for approximately 10 minutes.
- While cauliflower is draining, in a medium / large pot add the butter and melt, then whisk in the flour, salt, pepper and thyme.
- Then slowly add the milk, stirring constantly, bring to a boil and boil for approximately 2-3 minutes until thickened.
- Place 2-3 tablespoons of white sauce on the bottom of the 8 inch baking dish. Add the drained cauliflower and cover with remaining white sauce. Then sprinkle with the parmesan cheese. Bake for 15 minutes, then raise the heat to 400F (200C) and bake for another 5 minutes or until golden. Let sit 5 minutes then serve. Enjoy!
Notes
- Store leftovers tightly covered in the refrigerator for up to 2–3 days.
- Reheat gently in the microwave or oven to preserve texture.
- The casserole freezes well for up to 3 months; thaw overnight in the refrigerator before reheating.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 184 kcal
% Daily Value*
| Calories | 184kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 12g | 18% |
| Saturated Fat | 7g | 35% |
| Cholesterol | 33mg | 11% |
| Sodium | 243mg | 10% |
| Potassium | 421mg | 9% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 423IU | 8% |
| Vitamin C | 46mg | 51% |
| Calcium | 166mg | 17% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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