Cauliflower Cheese Sinful
Indulge in the rich, velvety decadence of "Cauliflower Cheese Sinful," an elevated twist on the classic comfort food. This luxurious recipe features tender cauliflower florets lovingly coated in a luscious three-cheese sauce made with sharp cheddar, creamy Gruyère, and nutty Parmesan. A dash of Dijon mustard, garlic powder, and a hint of nutmeg add depth and complexity to the creamy béchamel base, while a golden topping of panko breadcrumbs and melted cheese delivers an irresistible crunch. Perfect as a decadent side dish or a satisfying vegetarian main, this baked cauliflower masterpiece is finished with a sprinkle of fresh parsley for the ultimate crowd-pleaser. Ready in under an hour, it's the perfect recipe for holidays, dinner parties, or any night you crave pure comfort.
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Recipe Information
Ingredients
- 1 large Cauliflower head
- 4 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 1.5 cups Sharp cheddar cheese, grated
- 1 cup Gruyère cheese, grated
- 0.5 cups Parmesan cheese, grated
- 1 teaspoon Dijon mustard
- 0.5 teaspoons Garlic powder
- 0.25 teaspoons Ground nutmeg
- 1 teaspoons Salt
- 0.5 teaspoons Black pepper
- 1 cup Panko breadcrumbs
- 2 tablespoons Fresh parsley, chopped
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish with butter or nonstick spray.
Cut the cauliflower into bite-sized florets. Steam or boil them for 5-7 minutes until tender but still firm. Drain well and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour and cook for 1-2 minutes to form a roux.
Gradually whisk in the whole milk and heavy cream. Cook, stirring constantly, for 5-7 minutes until the sauce thickens.
Lower the heat and stir in the cheddar cheese, Gruyère cheese, and Parmesan cheese, reserving a small handful of each for topping. Mix until the cheese melts and the sauce becomes smooth.
Add Dijon mustard, garlic powder, nutmeg, salt, and black pepper to the sauce. Stir to combine, then remove from heat.
Combine the cauliflower florets and cheese sauce in a large bowl, tossing gently to ensure the cauliflower is evenly coated.
Transfer the mixture to the prepared baking dish, spreading it out in an even layer.
In a small bowl, mix the panko breadcrumbs with the reserved cheese. Sprinkle the breadcrumb mixture evenly over the cauliflower.
Bake in the preheated oven for 20-25 minutes, or until the top is golden and bubbling.
Remove from the oven and let cool for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2900 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 211.2 g | 271% | |
| Saturated Fat | 126.7 g | 634% | |
| Polyunsaturated Fat | 0.5 g | ||
| Cholesterol | 622 mg | 207% | |
| Sodium | 5697 mg | 248% | |
| Total Carbohydrate | 130.1 g | 47% | |
| Dietary Fiber | 24.2 g | 86% | |
| Total Sugars | 44.5 g | ||
| Protein | 134.7 g | 269% | |
| Vitamin D | 6.4 mcg | 32% | |
| Calcium | 3600 mg | 277% | |
| Iron | 8.9 mg | 49% | |
| Potassium | 2818 mg | 60% | |
*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.
