E Z Cheesy Cauliflower Bake
Elevate your weeknight dinners with this E Z Cheesy Cauliflower Bake—a comfort food classic with a wholesome twist! Tender cauliflower florets are blanketed in a luscious homemade cheddar cheese sauce, delicately seasoned with garlic and paprika for a savory kick. Topped with a crispy, golden panko crumb mixture and a final sprinkling of melted cheese, this baked dish delivers indulgent flavor with minimal effort. Ready in just 45 minutes and perfect for four servings, this creamy, cheesy casserole is a crowd-pleaser that’s ideal as a side dish or even a hearty vegetarian main. Garnish with fresh parsley for a pop of color, and enjoy a simple yet satisfying dish that’s as easy to make as it is to devour. Perfect for busy cooks searching for quick, cheesy bake recipes and healthy comfort food options.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 1 head (about 4 cups, cut into florets) Cauliflower
- 2 tablespoons Butter
- 2 tablespoons All-purpose flour
- 1.5 cups Milk
- 2 cups Shredded cheddar cheese
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Garlic powder
- 0.25 teaspoon Paprika
- 0.5 cup Panko breadcrumbs
- 1 tablespoon Olive oil
- 2 tablespoons (chopped) Fresh parsley (optional, for garnish)
Instructions
Preheat your oven to 375°F (190°C). Lightly grease a medium-sized baking dish and set aside.
Bring a large pot of salted water to a boil. Add the cauliflower florets and cook for 4-5 minutes, until slightly tender but not mushy. Drain and set aside.
In a medium saucepan over medium heat, melt the butter. Once melted, whisk in the flour and cook for 1 minute to eliminate the raw flour taste, stirring constantly.
Gradually add the milk to the saucepan, whisking continuously to prevent lumps. Cook for 2-3 minutes until the mixture begins to thicken.
Stir in 1 1/2 cups of shredded cheddar cheese, salt, black pepper, garlic powder, and paprika. Mix until the cheese is fully melted and the sauce is smooth.
Place the cooked cauliflower florets into the prepared baking dish. Pour the cheese sauce evenly over the cauliflower, ensuring all pieces are coated.
In a small bowl, combine the panko breadcrumbs with olive oil and mix well. Sprinkle the breadcrumb mixture evenly over the top of the cheese-coated cauliflower.
Top with the remaining 1/2 cup of shredded cheddar cheese.
Bake in the preheated oven for 20-25 minutes, or until the top is golden brown and bubbly.
Remove from the oven and let rest for 5 minutes. Garnish with chopped parsley, if desired, and serve warm.
Nutrition Facts
Calories |
1727 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 120.3 g | 154% | |
| Saturated Fat | 68.7 g | 344% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 341 mg | 114% | |
| Sodium | 4006 mg | 174% | |
| Total Carbohydrate | 89.1 g | 32% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 31.8 g | ||
| Protein | 86.3 g | 173% | |
| Vitamin D | 4.1 mcg | 21% | |
| Calcium | 2234 mg | 172% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 2491 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.
