Cauliflower Scallop
Indulge in the creamy, cheesy delight of Cauliflower Scallop—a luscious vegetarian casserole that turns a humble head of cauliflower into a show-stopping side dish. Featuring tender, blanched cauliflower florets enveloped in a rich homemade cheddar-Parmesan cheese sauce, this recipe is layered with comfort and flavor. The golden, crispy panko breadcrumb topping, infused with olive oil, adds the perfect crunch to every bite, while a hint of garlic and onion powder enhances the depth of flavor. Ready in just over an hour, this easy-to-make dish is ideal for dinner parties, holiday gatherings, or a weeknight indulgence. Garnished with fresh parsley for a pop of color and freshness, Cauliflower Scallop is a crowd-pleasing, low-carb alternative to traditional potato casseroles. Perfectly creamy, cheesy, and irresistibly satisfying!
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Recipe Information
Ingredients
- 1 head (medium, about 1.5 lbs) Cauliflower
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Whole milk
- 0.5 cups Heavy cream
- 2 cups Shredded sharp cheddar cheese
- 0.5 cups Grated Parmesan cheese
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Garlic powder
- 0.5 teaspoon Onion powder
- 1 cup Panko breadcrumbs
- 2 tablespoons Olive oil
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Preheat your oven to 375°F (190°C) and grease a 9x13-inch baking dish with non-stick cooking spray or butter.
Cut the head of cauliflower into bite-sized florets. Rinse and pat dry with a paper towel.
Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch them for 4-5 minutes, until they are tender but still slightly firm. Drain and set aside.
In a medium saucepan, melt 3 tablespoons of unsalted butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to make a roux.
Gradually pour in the milk and heavy cream, whisking continuously to avoid lumps. Cook for 3-4 minutes until the mixture thickens.
Reduce the heat to low and stir in the shredded cheddar and Parmesan cheeses. Add salt, black pepper, garlic powder, and onion powder. Mix until the cheese is fully melted and the sauce is smooth. Remove from heat.
Spread half of the cauliflower florets evenly in the prepared baking dish. Pour half of the cheese sauce over the top, then add the remaining cauliflower and pour the rest of the cheese sauce evenly over it.
In a small bowl, mix the panko breadcrumbs with 2 tablespoons of olive oil. Sprinkle the breadcrumb mixture evenly over the casserole.
Bake in the preheated oven for 25-30 minutes, until the top is golden brown and bubbling.
Remove from the oven and let rest for 5 minutes. Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
2774 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 208.3 g | 267% | |
| Saturated Fat | 115.7 g | 578% | |
| Polyunsaturated Fat | 3.4 g | ||
| Cholesterol | 554 mg | 185% | |
| Sodium | 6105 mg | 265% | |
| Total Carbohydrate | 125.5 g | 46% | |
| Dietary Fiber | 17.5 g | 62% | |
| Total Sugars | 40.7 g | ||
| Protein | 112.5 g | 225% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 2864 mg | 220% | |
| Iron | 7.1 mg | 39% | |
| Potassium | 2983 mg | 63% | |
*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.
