Creamy Cheesy Cauliflower Casserole Recipe
This Creamy Cheesy Cauliflower Casserole is baked in a white sauce (bechamel) with a parmigiano and breadcrumb topping for a crunchy layer of cheesy goodness. It is a delicious side dish that is perfect for any meal.
Servings: 8 servings
Ingredients
Cauliflower Bake
- 1 head cauliflower broken into small florets
- ½ cup mozzarella cheese freshly grated
- ½ cup fontina cheese freshly grated
- ½ cup parmigiano cheese freshly grated
- ¼ cup Italian bread crumbs or Panko breadcrumbs
- 1 tablespoon mixed fresh rosemary and thyme stems removed, for garnish
Bechamel Sauce
- 6 tablespoons unsalted butter
- 2 cloves garlic finely chopped
- 5 tablespoons all-purpose flour
- 4 cups milk
- 3 tablespoons freshly grated parmigiano cheese
- ¼ teaspoon nutmeg
- ½ teaspoon salt or to taste
- fresh ground pepper to taste
Instructions
Make the Bechamel Sauce
- 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.
Cook the Cauliflower
- Preheat the oven to 350℉ (180℃).
- 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 400℉ 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
- Blanch the Cauliflower: To ensure the cauliflower is tender without becoming mushy, blanch it briefly in boiling water for 3-5 minutes, then transfer it to an ice bath. This will stop the cooking process and keep the cauliflower crisp.
- Drain Well: After blanching, make sure to drain the cauliflower well and even pat it dry with a paper towel. Excess water can make the casserole watery.
- Thickening the Sauce: If the sauce feels too thin, cook it a bit longer on the stove to reduce it before pouring it over the cauliflower. A thick sauce will cling better to the cauliflower.
Nutrition
Calories: 285kcal | Carbohydrates: 16g | Protein: 13g | Fat: 19g | Saturated Fat: 12g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 505mg | Potassium: 438mg | Fiber: 2g | Sugar: 8g | Vitamin A: 661IU | Vitamin C: 35mg | Calcium: 358mg | Iron: 1mg
