Creamy Dijon Cheesy Cauliflower
Indulge in the comforting decadence of Creamy Dijon Cheesy Cauliflower, a side dish that transforms humble cauliflower into a rich, crowd-pleasing masterpiece. Tender, blanched florets are enveloped in a velvety, homemade cheese sauce featuring the bold tang of Dijon mustard, creamy cheddar, and nutty Parmesan. Topped with golden, crispy breadcrumbs and a hint of paprika for added depth, this baked casserole achieves the perfect balance of creamy and crunchy textures. Easy to prepare in under an hour, it's an irresistible choice for weeknight dinners or as a standout addition to your holiday table. Garnish with fresh parsley for a pop of color and serve this creamy, cheesy cauliflower creation alongside your favorite main courses.
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Butter
- 2 cloves Garlic
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 teaspoons Dijon mustard
- 1.5 cups Cheddar cheese, shredded
- 0.5 cups Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 0.5 teaspoons Paprika
- 0.25 cups Breadcrumbs
- 2 tablespoons Fresh parsley, chopped (optional garnish)
Instructions
Preheat your oven to 375°F (190°C).
Cut the cauliflower into bite-sized florets and blanch them in boiling water for 3-4 minutes until slightly tender but still firm. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Add minced garlic and sauté for about 1 minute until fragrant.
Whisk in the flour and cook for 1-2 minutes to form a roux, stirring constantly.
Gradually pour in the milk while whisking continuously to prevent lumps. Cook for 3-4 minutes until the mixture begins to thicken.
Stir in the Dijon mustard, Cheddar cheese, Parmesan cheese, salt, pepper, and paprika. Continue stirring until the cheese has melted and the sauce is smooth.
Place the blanched cauliflower florets in a greased 9x13-inch baking dish. Pour the cheese sauce evenly over the cauliflower, ensuring all pieces are well coated.
Sprinkle the breadcrumbs evenly over the top of the dish for a crispy topping.
Bake in the preheated oven for 15-20 minutes, or until the top is golden and bubbly.
Remove from the oven and let it rest for a few minutes before serving. Garnish with fresh parsley, if desired.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 102.9 g | 132% | |
| Saturated Fat | 62.8 g | 314% | |
| Polyunsaturated Fat | 1.2 g | ||
| Cholesterol | 319 mg | 106% | |
| Sodium | 5102 mg | 222% | |
| Total Carbohydrate | 100.0 g | 36% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 36.0 g | ||
| Protein | 92.3 g | 185% | |
| Vitamin D | 5.0 mcg | 25% | |
| Calcium | 2324 mg | 179% | |
| Iron | 7.3 mg | 41% | |
| Potassium | 3330 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.
