Cauliflower Casserole

August 1st, 2009 by Victoria


I had a head of cauliflower in my fridge for over a week, it needed to be cooked or else it would have been another futile attempt at trying to incorporate more vegetables in my diet. Last month I threw away 3 heads of broccoli. Yeah, not good. So I found this recipe for a good cauliflower side dish online. I have never had cauliflower casserole, so I thought if it was anything like broccoli casserole I’m sold already. And after eating the whole thing yesterday with the hubby I was indeed sold on cauliflower casserole.

Cauliflower Casserole

adapted from southern food


1 large head of cauliflower cut into florets
– For the sauce –
4 tablespoons (2 ounces) butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1/2 teaspoon ground black pepper
2 cups nonfat milk
1 tablespoon Dijon mustard
1 1/2 cups mexican blend shredded cheese, or some sharp cheddar would be really good.
– For the topping –
1/2 cup fresh bread crumbs
1 tablespoon fresh chopped parsley, optional
1/2 teaspoon ground paprika
1 tablespoons melted butter

Steam or boil cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.
Grease a 2-quart baking dish. Heat oven to 350°. I used an 8X8 square baking dish.

In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.

Put cooked cauliflower in a prepared baking dish. Then pour sauce over the cauliflower.

Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for about 20 minutes, until the casserole is bubbly and topping is browned. The original recipe did not use nonfat milk so I can see this recipe being a lot richer if regular milk is used. We added a little more salt to taste and used some delicious tabasco sauce to make this casserole really tasty. When I make this again because I will I would add some garlic powder to the cheese sauce and add parmesan cheese to the topping.

The recipes states it serves 6 but I would actually say 4 because it was so good.

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