Description
Cheesy Cauliflower Bake with cheddar and Parmesan cheese, baked until golden and bubbly. Comforting and crowd-pleasing side dish.
Ingredients
Scale
- 1 large head cauliflower (about 2 pounds/900g), cut into florets
- 3 tablespoons (45g) unsalted butter
- 3 tablespoons (30g) all-purpose flour
- 2 cups (480ml) whole milk, warmed
- 1 teaspoon Dijon mustard
- 1/4 teaspoon ground nutmeg
- 2 garlic cloves, minced
- 8 ounces (225g) sharp cheddar cheese, grated
- 4 ounces (115g) Gruyère cheese, grated
- Salt and freshly ground black pepper to taste
- 1/2 cup (60g) Panko breadcrumbs
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon olive oil
Instructions
- Step 1: Prepare the Cauliflower Preheat your oven to 375°F (190°C) and lightly grease a 9×13-inch baking dish. Bring a large pot of salted water to a rolling boil. Add the cauliflower florets and cook for 4-5 minutes until just tender but still firm. Quickly drain and transfer to a bowl of ice water to stop the cooking process. After 1 minute, drain thoroughly and pat dry with paper towels to remove excess moisture—this prevents a soggy final dish.
- Step 2: Make the Cheese Sauce In a medium saucepan over medium heat, melt the butter. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Sprinkle in the flour and whisk constantly for 1-2 minutes until it forms a smooth paste and smells slightly nutty. Gradually pour in the warmed milk, whisking continuously to prevent lumps from forming. Bring the mixture to a gentle simmer, stirring frequently until it thickens enough to coat the back of a spoon (about 3-4 minutes).
- Step 3: Finish the Sauce Remove the saucepan from heat and stir in the Dijon mustard, nutmeg, salt, and pepper. Add three-quarters of both cheeses, reserving the remainder for topping. Stir until the cheese is completely melted and the sauce is smooth and velvety. Taste and adjust seasonings if necessary—the sauce should be flavorful as it will mellow slightly when baked with the cauliflower.
- Step 4: Assemble and Bake Spread a thin layer of cheese sauce on the bottom of your prepared baking dish. Arrange the cauliflower florets evenly in the dish, then pour the remaining sauce over the top, ensuring all florets are generously coated. In a small bowl, combine the remaining cheeses with Panko breadcrumbs, chopped parsley, and olive oil. Sprinkle this mixture evenly over the casserole to create a crunchy, golden topping.
- Step 5: Bake to Perfection Place the assembled Cheesy Cauliflower Bake in the preheated oven and bake for 25-30 minutes until bubbling around the edges and the top is golden brown and crispy. If needed, broil for the final 2 minutes to achieve the perfect golden crust, but watch carefully to prevent burning. Allow the dish to rest for 5-10 minutes before serving, which helps the sauce set slightly and makes serving easier.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 cup
- Calories: 350 calories per serving
- Sugar: 3 grams
- Sodium: 500 mg
- Fat: 24 grams
- Saturated Fat: 14 grams
- Unsaturated Fat: 8 grams
- Trans Fat: 0 grams
- Carbohydrates: 15 grams
- Fiber: 2 grams
- Protein: 18 grams
- Cholesterol: 70 mg