Low Sodium Cauliflower Cheese
Elevate your comfort food game with this Low Sodium Cauliflower Cheese, a healthier twist on the classic British dish that's big on flavor but light on salt. Tender cauliflower florets are baked to perfection beneath a velvety cheese sauce made from unsalted butter, low-sodium vegetable broth, and a medley of low-sodium cheeses, including cheddar and mozzarella. Infused with warm spices like nutmeg and garlic powder, this dish delivers creamy indulgence without compromising your health goals. Topped with melted golden mozzarella and garnished with fresh parsley, it makes a nutrient-packed centerpiece for your table, perfect for family dinners or special occasions. With a quick prep time and straightforward technique, this savory bake is ideal for anyone seeking wholesome comfort food made from scratch.
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Recipe Information
Ingredients
- 1 Large cauliflower head
- 3 tablespoons Unsalted butter
- 3 tablespoons All-purpose flour
- 2 cups Low-sodium vegetable broth
- 1 cup Milk
- 1.5 cups Low-sodium cheddar cheese, grated
- 0.5 cup Low-sodium mozzarella, grated
- 0.25 teaspoon Ground black pepper
- 0.25 teaspoon Ground nutmeg
- 2 tablespoons Fresh parsley, chopped
- 0.5 teaspoon Garlic powder
Instructions
Preheat your oven to 375°F (190°C).
Trim the cauliflower into florets and rinse them under cold water.
Bring a large pot of water to a boil and add the cauliflower florets. Cook for 4-5 minutes until they are just tender. Drain the cauliflower and set it aside.
In a medium saucepan over medium heat, melt the unsalted butter.
Add the all-purpose flour to the melted butter, whisking continuously for about 1-2 minutes to form a roux, which should be a smooth and thick paste.
Gradually pour in the low-sodium vegetable broth while whisking to prevent lumps, followed by the milk, creating a smooth and creamy béchamel sauce. Cook for 5-6 minutes to thicken.
Stir in the ground black pepper, nutmeg, and garlic powder, then remove the saucepan from the heat.
Add the grated low-sodium cheddar cheese to the sauce and stir until the cheese is fully melted and incorporated, creating a silky cheese sauce.
Place the cooked cauliflower florets in a 9x13-inch baking dish, spreading them evenly.
Pour the cheese sauce over the cauliflower, ensuring each floret is coated.
Sprinkle the grated low-sodium mozzarella over the top.
Bake in the preheated oven for 20-25 minutes until the cheese is golden and bubbling.
Remove from the oven and let it cool for a few minutes.
Garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
1769 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 123.4 g | 158% | |
| Saturated Fat | 75.3 g | 376% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 329 mg | 110% | |
| Sodium | 730 mg | 32% | |
| Total Carbohydrate | 89.5 g | 33% | |
| Dietary Fiber | 11.3 g | 40% | |
| Total Sugars | 31.1 g | ||
| Protein | 99.3 g | 199% | |
| Vitamin D | 3.6 mcg | 18% | |
| Calcium | 2575 mg | 198% | |
| Iron | 6.2 mg | 34% | |
| Potassium | 2871 mg | 61% | |
*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.
