Creamed Cauliflower
Indulge in the creamy, comforting decadence of this **Creamed Cauliflower** recipe, a delightful twist on classic comfort food. Perfectly tender cauliflower florets are bathed in a luxurious sauce made from a silky roux, infused with garlic, rich Parmesan cheese, and a touch of nutmeg for warmth. The addition of heavy cream elevates the texture, creating a dish that's irresistibly smooth and flavorful. This low-carb alternative to mashed potatoes or pasta is ready in just 35 minutes, making it an elegant and satisfying side dish for busy weeknight dinners or holiday feasts. Garnish with fresh parsley for a burst of color, and serve it warm to let the velvety goodness shine. Whether you're looking for an easy vegetable side or a crowd-pleaser for your next gathering, this Creamed Cauliflower is a showstopper.
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Recipe Information
Ingredients
- 1 head Cauliflower
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 0.5 cups Heavy cream
- 2 cloves Garlic cloves, minced
- 0.5 cups Grated Parmesan cheese
- 0.125 teaspoons Ground nutmeg
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 2 tablespoons Chopped parsley (optional, for garnish)
Instructions
Cut the cauliflower into small florets, removing the stem and core.
Bring a large pot of salted water to a boil, and cook the cauliflower florets for 8-10 minutes, or until tender. Drain and set aside.
In a large skillet or saucepan, melt the butter over medium heat. Once melted, add the flour and stir constantly to form a smooth roux. Cook for 1-2 minutes, but do not let it brown.
Gradually add the milk to the roux while whisking continuously to avoid lumps. Once smooth, stir in the heavy cream.
Add the minced garlic, grated Parmesan cheese, ground nutmeg, salt, and pepper to the sauce. Continue to cook and stir over medium heat until the sauce thickens, about 4-5 minutes.
Add the cooked cauliflower florets to the sauce and gently stir to coat them evenly. Simmer for an additional 2-3 minutes, allowing the flavors to meld together.
Taste and adjust the seasoning if needed.
Transfer the creamed cauliflower to a serving dish and garnish with chopped parsley, if desired. Serve warm.
Nutrition Facts
Calories |
1177 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.9 g | 110% | |
| Saturated Fat | 51.4 g | 257% | |
| Polyunsaturated Fat | 0.4 g | ||
| Cholesterol | 255 mg | 85% | |
| Sodium | 2961 mg | 129% | |
| Total Carbohydrate | 62.7 g | 23% | |
| Dietary Fiber | 13.4 g | 48% | |
| Total Sugars | 29.8 g | ||
| Protein | 42.4 g | 85% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 1058 mg | 81% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 2498 mg | 53% | |
*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.
