Low Sodium Cheesy Cauliflower Bake
Indulge guilt-free with this Low Sodium Cheesy Cauliflower Bake—a healthier twist on a comfort food classic. Featuring tender cauliflower florets smothered in a velvety homemade cheese sauce made with low sodium cheddar and creamy almond milk, this bake is packed with flavor without the extra salt. A hint of garlic, onion powder, and paprika adds a savory kick, while a bubbly golden crust takes it to the next level. Perfect as a satisfying side dish or a light main, this recipe is easy to prepare in under an hour and ideal for those looking to reduce sodium without sacrificing taste. Pair it with roasted meats or fresh greens for a well-rounded meal, and enjoy its cheesy, wholesome goodness at your next family dinner!
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Recipe Information
Ingredients
- 1 large head Cauliflower
- 2 tablespoons Unsalted butter
- 2 tablespoons All-purpose flour
- 1.5 cups Unsweetened almond milk
- 2 cups Low sodium cheddar cheese, shredded
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 0.5 teaspoon Ground black pepper
- 0.5 teaspoon Paprika
- 2 tablespoons Fresh parsley, chopped
- Olive oil spray
Instructions
Preheat the oven to 375°F (190°C).
Trim the cauliflower, cutting it into bite-sized florets. Place the florets in a large pot of boiling water and cook for 5-7 minutes or until just tender. Drain and set aside.
In a medium saucepan, melt the unsalted butter over medium heat. Add the all-purpose flour and whisk continuously for 1-2 minutes to form a roux, ensuring it stays pale in color.
Slowly whisk in the unsweetened almond milk. Bring the mixture to a gentle simmer and cook for 3-4 minutes, or until it begins to thicken.
Remove the saucepan from the heat. Stir in 1 and 1/2 cups of the shredded low sodium cheddar cheese until melted and smooth.
Add the garlic powder, onion powder, ground black pepper, and half of the paprika to the cheese sauce. Stir well to combine.
Spray a baking dish with olive oil spray. Arrange the cauliflower florets evenly in the dish.
Pour the cheese sauce over the cauliflower, ensuring all florets are well-coated.
Sprinkle the remaining 1/2 cup of shredded cheese evenly on top, followed by the rest of the paprika.
Bake in the preheated oven for 25-30 minutes or until the cheese is bubbly and golden brown.
Remove from the oven and let the cauliflower bake cool for a few minutes.
Garnish with fresh chopped parsley before serving.
Nutrition Facts
Calories |
1434 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 103.6 g | 133% | |
| Saturated Fat | 63.6 g | 318% | |
| Polyunsaturated Fat | 1.3 g | ||
| Cholesterol | 302 mg | 101% | |
| Sodium | 1849 mg | 80% | |
| Total Carbohydrate | 68.6 g | 25% | |
| Dietary Fiber | 19.2 g | 69% | |
| Total Sugars | 16.2 g | ||
| Protein | 77.2 g | 154% | |
| Vitamin D | 4.5 mcg | 22% | |
| Calcium | 2464 mg | 190% | |
| Iron | 8.2 mg | 46% | |
| Potassium | 2958 mg | 63% | |
*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.
