Cauliflower Casserole
Creamy, cheesy, and irresistibly crisp, this Cauliflower Casserole is the ultimate comfort food that brings wholesome vegetables to the spotlight. Featuring tender, lightly blanched cauliflower florets cradled in a velvety cheddar and Parmesan cheese sauce, this dish is elevated with a golden, buttery panko breadcrumb topping for the perfect crunch. Ready in just 45 minutes, this casserole is ideal for busy weeknights or as a stunning side dish for holiday gatherings. Infused with simple seasonings like garlic powder, paprika, and black pepper, it offers a rich depth of flavor that will have everyone coming back for seconds. Whether you're looking for a family-friendly veggie bake or a crowd-pleasing cheesy casserole, this recipe is guaranteed to deliver comfort and flavor in every bite.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 1 teaspoon Salt
- 3 tablespoons Butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 2 cups Shredded cheddar cheese
- 1 cup Parmesan cheese
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Black pepper
- 0.5 teaspoon Paprika
- 1 cup Panko breadcrumbs
- 1 tablespoon Olive oil
Instructions
Preheat your oven to 375°F (190°C) and lightly grease a 9x13-inch baking dish.
Wash and cut the cauliflower into bite-sized florets. Bring a large pot of water to a boil, add 1 teaspoon of salt, and blanch the cauliflower for 5 minutes. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Stir in the flour and cook for 1-2 minutes to make a roux.
Gradually whisk in the milk, ensuring there are no lumps. Cook for 2-3 minutes, stirring constantly, until the sauce thickens.
Remove the saucepan from heat and stir in the shredded cheddar cheese, Parmesan cheese, garlic powder, black pepper, and paprika. Mix until the cheese is fully melted and the sauce is smooth.
Place the blanched cauliflower in the prepared baking dish and pour the cheese sauce evenly over the top, ensuring all the florets are well-coated.
In a small bowl, combine the panko breadcrumbs with olive oil. Sprinkle the breadcrumb mixture evenly over the cheese-covered cauliflower.
Bake the casserole in the preheated oven for 25-30 minutes, or until the top is golden and crispy.
Allow the casserole to cool for 5 minutes before serving. Enjoy!
Nutrition Facts
Calories |
460 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.4 g | 36% | |
| Saturated Fat | 17.0 g | 85% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 79 mg | 26% | |
| Sodium | 1109 mg | 48% | |
| Total Carbohydrate | 31.2 g | 11% | |
| Dietary Fiber | 3.7 g | 13% | |
| Total Sugars | 8.0 g | ||
| Protein | 22.8 g | 46% | |
| Vitamin D | 1.1 mcg | 6% | |
| Calcium | 560 mg | 43% | |
| Iron | 1.5 mg | 9% | |
| Potassium | 584 mg | 12% | |
*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.
