This is an easy recipe for the best baked, cheesy cauliflower casserole. If you or any of your family hasn’t liked cauliflower in the past, give this recipe a try. The golden, cheesy crust and the creamy center will quickly change your mind!
Creamy cauliflower is a creamy, cheesy casserole style dish that makes a great side for any meal. It’s a decadent dish that can be enjoyed with no guilt, and the recipe is super easy!
Preparing the Cauliflower
Cut two heads of cauliflower into even sized florets. Add them to boiling water and cook for about 7 minutes, until they are tender. Drain the cauliflower and set aside.
The Bechamel Sauce
In a saucepan over medium heat, warm 2 cups milk until it almost comes to a boil.
In a separate saucepan over medium heat, warm 2 tbsp butter until melted. Whisk in 2 tbsp flour and cook the mixture for 2-3 minutes, constantly whisking. Add the warm milk, 1 cup at a time, consistently whisking until the mixture is smooth.
Cook another 10-12 minutes, stirring constantly, until the sauce thickens. Turn the heat off and whisk in 1 egg yolk. Stir in 1 tsp salt.
Add 1 cup grated sharp cheddar cheese and 1 cup grated parmesan cheese and stir until the cheese has melted.
Assembling and Baking the Casserole
Add the cauliflower to the sauce and stir until it is evenly coated. Taste and add more salt, if needed. Transfer to an oven safe baking dish and top with 1/2 cup grated parmesan cheese. Bake at 350 degrees for 20 minutes. Turn the oven to broil and broil 2-3 minutes to brown the top.
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- has high levels of vitamins and minerals
- boosts brain health
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- and, is antioxidant rich
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Creamy Cauliflower
Ingredients
- 2 heads cauliflower cut into even sized florets
- 2 cups milk
- 2 tbsp butter
- 2 tbsp flour
- 1 egg yolk
- 1 tsp salt
- 1 cup sharp cheddar cheese grated
- 1 1/2 cups parmesan cheese grated
Instructions
- Preheat the oven to 350 degrees
- In a large pot, bring enough water to a boil to cover the cauliflower florets
- Add the cauliflower and boil for 7 minutes, then drain and set aside
- In a saucepan over medium heat, warm the milk until it almost boils
- In a separate saucepan over medium heat, warm the butter until it is melted
- Gradually add the flour and whisk until smooth
- Cook the mixture for 2-3 minutes, whisking constantly
- Add the hot milk to the butter, 1 cup at a time, constantly whisking
- Cook 10-12 minutes, until the sauce is thickened, stirring constantly
- Turn off the heat and add the egg yolk and whisk until incorporated
- Stir in the salt
- Add the cheddar cheese and 1 cup of the parmesan cheese to the béchamel sauce and stir until the cheeses have melted
- Add the cauliflower to the sauce and stir until it is evenly coated, add more salt if needed, and transfer to an oven safe baking dish
- Top with remaining parmesan cheese
- Bake for 20 minutes
- Broil for 2 minutes or until the top is brown
