Cauliflower with Gorgonzola Sauce
Elevate your weeknight dinner or festive spread with this creamy and indulgent Cauliflower with Gorgonzola Sauce recipe. Tender cauliflower florets are perfectly cooked to maintain their bite and then smothered in a velvety, rich Gorgonzola cheese sauce made with whole milk and a touch of nutmeg for subtle warmth. The tangy, robust flavor of Gorgonzola pairs beautifully with the earthy sweetness of cauliflower, creating a dish that’s both comforting and sophisticated. Finished with a sprinkle of fresh parsley for a burst of color and brightness, this recipe is easy to prepare in just 35 minutes and serves four. Whether you're looking for a unique vegetable side dish or a stand-alone centerpiece for a vegetarian meal, this recipe delivers an irresistible blend of flavor and texture. Keywords: cauliflower with cheese sauce, Gorgonzola recipes, cauliflower side dish, easy vegetable recipes, cheesy cauliflower bake.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 2 cups Whole milk
- 4 ounces Gorgonzola cheese, crumbled
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper, freshly ground
- 1 pinch Nutmeg, freshly grated (optional)
- 2 tablespoons Fresh parsley, chopped (for garnish)
- as needed Water (for boiling)
Instructions
Prepare the cauliflower by removing the leaves and cutting it into medium-sized florets. Rinse thoroughly under cold water.
Bring a large pot of water to a boil. Add a pinch of salt and the cauliflower florets. Cook for 5-7 minutes, or until the florets are tender but still firm. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the flour to create a roux. Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
Slowly whisk in the milk, making sure no lumps form. Continue to cook and stir for about 3-5 minutes, or until the mixture thickens.
Lower the heat and add the crumbled Gorgonzola cheese. Stir until the cheese is fully melted and the sauce is smooth.
Season the sauce with salt, black pepper, and a pinch of freshly grated nutmeg, if using. Taste and adjust seasoning as needed.
Transfer the cooked cauliflower to a serving dish and pour the warm Gorgonzola sauce over the top, ensuring an even coating.
Garnish with freshly chopped parsley for a pop of color and added freshness. Serve immediately.
Nutrition Facts
Calories |
1122 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 74.1 g | 95% | |
| Saturated Fat | 44.2 g | 221% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 222 mg | 74% | |
| Sodium | 3801 mg | 165% | |
| Total Carbohydrate | 69.7 g | 25% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 35.4 g | ||
| Protein | 54.1 g | 108% | |
| Vitamin D | 6.0 mcg | 30% | |
| Calcium | 1360 mg | 105% | |
| Iron | 4.4 mg | 24% | |
| Potassium | 2757 mg | 59% | |
*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.
