Cauliflower and Edam Cheese Dutch
Indulge in the comforting, cheesy goodness of this Cauliflower and Edam Cheese Dutch casserole, a perfect fusion of creamy sauce and golden, crunchy topping. Tender cauliflower florets are blanketed in a velvety Edam cheese sauce, enhanced with a touch of nutmeg and Dijon mustard for added depth of flavor. This rich dish is crowned with a perfectly crisp layer of breadcrumbs and melted cheese, then baked to bubbly perfection. Ideal as a hearty vegetarian main or a show-stopping side dish, it’s easy to prepare and ready in under an hour. Whether for a casual dinner or a festive gathering, this recipe offers a delectable way to elevate your cauliflower game while satisfying your cheesy cravings.
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Recipe Information
Ingredients
- 1 medium head cauliflower
- 150 grams Edam cheese
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups milk
- 0.25 teaspoons ground nutmeg
- 1 teaspoons dijon mustard
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cups breadcrumbs
- 1 tablespoon olive oil
Instructions
Preheat your oven to 375°F (190°C). Grease a medium-sized ovenproof baking dish and set it aside.
Cut the cauliflower into small florets and rinse them under cold water. Bring a large pot of salted water to a boil and blanch the cauliflower for 4-5 minutes until just tender. Drain well and place the florets into the prepared baking dish.
Grate the Edam cheese and set aside 50 grams for topping. The remaining cheese will be used in the sauce.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to form a roux. Cook the roux for 1-2 minutes, stirring constantly, to avoid a raw flour taste.
Gradually add the milk to the roux, whisking continuously to ensure no lumps form. Continue cooking until the sauce thickens, about 3-4 minutes.
Stir in the grated Edam cheese (leaving aside the 50 grams for topping), nutmeg, Dijon mustard, salt, and black pepper. Mix until the cheese has melted and the sauce is smooth. Adjust seasoning if needed.
Pour the cheese sauce evenly over the cauliflower in the baking dish, ensuring all the florets are coated.
In a small bowl, mix the breadcrumbs with the remaining grated Edam cheese and olive oil. Sprinkle this breadcrumb mixture evenly over the cauliflower and cheese sauce.
Bake in the preheated oven for 25-30 minutes, or until the top is golden and bubbly.
Remove the dish from the oven and let it cool for 5 minutes before serving. Enjoy your Cauliflower and Edam Cheese Dutch dish warm as a standout side or vegetarian main!
Nutrition Facts
Calories |
397 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.2 g | 31% | |
| Saturated Fat | 13.1 g | 65% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 51 mg | 17% | |
| Sodium | 1053 mg | 46% | |
| Total Carbohydrate | 30.0 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.4 g | ||
| Protein | 18.8 g | 38% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 442 mg | 34% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 886 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
