Cauliflower with Mushroom Cheese Sauce
Indulge in a comforting and flavorful dish with this Cauliflower with Mushroom Cheese Sauce recipe, perfect as a hearty side or a satisfying vegetarian entrée. Tender cauliflower florets are blanched to perfection, allowing them to soak up the creamy, velvety cheese sauce infused with golden sautéed mushrooms and garlic. A homemade roux forms the base of the sauce, enriched with milk and melted cheddar cheese for a smooth, luscious finish. The earthy mushrooms add depth, while a sprinkle of fresh parsley provides a vibrant touch. Ready in just 40 minutes, this crowd-pleaser pairs beautifully with roasted meats or a fresh side salad, making it a versatile addition to any table. Its rich flavor and effortless preparation make it the ultimate comfort food for weeknight dinners or holiday gatherings.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 200 grams Button mushrooms
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Milk
- 1.5 cups Shredded cheddar cheese
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 tablespoon Olive oil
- 2 tablespoons Fresh parsley (optional, for garnish)
Instructions
Cut the cauliflower into bite-sized florets and rinse thoroughly under cold water. Set aside.
Bring a large pot of salted water to a boil. Add the cauliflower florets and blanch for 4-5 minutes, until just tender. Drain and set aside.
Finely chop the button mushrooms and mince the garlic cloves.
In a skillet, heat the olive oil over medium heat. Add the chopped mushrooms and garlic, and sauté for 5-7 minutes, until the mushrooms are golden and any liquid has evaporated. Set the mushroom mixture aside.
In a medium saucepan, melt the butter over medium heat. Once melted, whisk in the all-purpose flour to create a roux. Cook the roux for 1-2 minutes, stirring constantly, until it turns light golden.
Gradually whisk in the milk, ensuring there are no lumps. Cook the mixture for 3-5 minutes, whisking constantly, until it thickens.
Reduce the heat to low and stir in the shredded cheddar cheese. Continue stirring until the cheese has fully melted and the sauce is smooth.
Add the sautéed mushrooms and garlic into the cheese sauce, stirring to combine. Season with salt and black pepper to taste.
Place the cooked cauliflower florets on a serving dish and pour the hot mushroom cheese sauce evenly over the top.
Garnish with freshly chopped parsley, if desired, and serve immediately.
Nutrition Facts
Calories |
1644 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.5 g | 151% | |
| Saturated Fat | 66.5 g | 332% | |
| Polyunsaturated Fat | 1.9 g | ||
| Cholesterol | 318 mg | 106% | |
| Sodium | 4575 mg | 199% | |
| Total Carbohydrate | 86.8 g | 32% | |
| Dietary Fiber | 15.7 g | 56% | |
| Total Sugars | 39.8 g | ||
| Protein | 80.0 g | 160% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1995 mg | 153% | |
| Iron | 5.1 mg | 28% | |
| Potassium | 3341 mg | 71% | |
*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.
