Description
Comfort food at its finest with this easy, cheesy, and creamy cauliflower casserole. This creamy cauliflower casserole is baked in a white sauce (bechamel) with a mozzarella, parmigiano, and bread crumb topping for a crunchy layer of cheesy goodness. It is a delicious side dish that is perfect with any meal. The perfect vegetarian comfort food baked casserole recipe.
Ingredients
Units
Scale
Cauliflower Bake
- 1 head cauliflower (broken into small florets)
- 1/2 cup mozzarella cheese, freshly grated
- 1/2 cup fontina cheese, freshly grated
- 1/2 cup parmigiano cheese, freshly grated
- 1/4 cup Italian bread crumbs or Panko breadcrumbs
- 1 tablespoon of mixed fresh rosemary and thyme, stems removed, for garnish
Bechamel Sauce:
- 6 tbsp unsalted butter
- 2 cloves garlic, finely chopped
- 5 tbsp all-purpose flour all-purpose
- 4 cups milk
- 3 tablespoons freshly grated parmigiano cheese
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt, or to taste
- fresh ground pepper to taste
Instructions
- Make the Bechamel Sauce (can be made days in advance and stored in the fridge): In a medium saucepan on low, medium heat, melt the butter. Add in the garlic and stir until aromatic. Whisk in the flour until well combined with butter and garlic. Keep whisking for about 2 to 3 minutes. Add the remaining ingredients: milk, nutmeg, salt, and pepper, and whisk everything together. Cook for another 10 minutes and keep whisking as it gets thicker. Add the parmigiano and stir to combine. You will know it is ready when it sticks to the back of the spoon. Turn off the heat and set aside.*
- Preheat the oven to 350F (180C).
- Cook the cauliflower. Bring a large pot of salted water to a boil and cook the cauliflower for about 10 minutes or until al dente. Drain well.
- Assemble the Casserole: Place 2-3 tablespoons of bechamel sauce on the bottom of a greased 9-inch baking dish. Add the drained cauliflower and cover with the remaining bechamel. Then sprinkle the top with the mozzarella, fontina, bread crumbs, and parmigiano. Bake for 20 minutes, then raise the heat to 400F and bake for another 5 minutes or until golden. Let sit for 5 minutes before serving. Garnish with rosemary and thyme and serve. Mangia!
Notes
*Know your béchamel is done: A properly thickened roux should “coat the back of the spoon,” which means dip your spoon into the béchamel and then draw a finger through the coated spoon. Does the sauce wipe clean, leaving an open space? Then your béchamel is done and ready.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Savory
- Method: Italian
- Cuisine: Italian