Two Cheese Cauliflower
Indulge in the ultimate comfort food with this creamy and satisfying Two Cheese Cauliflower recipe, a delightful blend of tender cauliflower florets smothered in a rich, velvety cheese sauce made with sharp cheddar and nutty Parmesan. Topped with golden, crunchy panko breadcrumbs, this baked dish offers a perfect balance of creamy, cheesy goodness and crispy texture in every bite. Blanched cauliflower ensures a perfect tenderness, while a homemade roux-based cheese sauce enhanced with garlic powder, salt, and pepper adds depth and flavor. Perfect as a hearty side dish or a meatless main, this easy-to-make casserole is finished with a sprinkle of fresh parsley for a burst of color and freshness. Ideal for weeknight dinners or holiday gatherings, this baked cauliflower recipe is bound to become a family favorite. Keywords: Two Cheese Cauliflower, baked cauliflower recipe, cheesy cauliflower bake, cauliflower side dish.
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Recipe Information
Ingredients
- 1 head (medium size) cauliflower
- 1 cup cheddar cheese, shredded
- 0.5 cup Parmesan cheese, grated
- 2 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1.5 cups whole milk
- 0.5 teaspoons garlic powder
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 0.5 cup panko breadcrumbs
- 1 tablespoon olive oil
- 2 tablespoons fresh parsley, chopped (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a 9x13-inch baking dish lightly with oil or butter.
Bring a large pot of salted water to a boil. Cut the cauliflower into bite-sized florets, discarding the core and leaves.
Blanch the cauliflower florets in the boiling water for 3-4 minutes until just tender. Drain and set aside.
In a medium saucepan, melt the butter over medium heat. Whisk in the flour and cook for 1-2 minutes, stirring constantly, to create a roux.
Gradually pour in the milk while whisking continuously to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
Remove the saucepan from heat and add the shredded cheddar cheese, grated Parmesan cheese, garlic powder, salt, and black pepper. Stir until the cheeses are fully melted and the mixture is smooth.
Place the blanched cauliflower florets in the greased baking dish and pour the cheese sauce over them, ensuring all the florets are evenly coated.
In a small bowl, mix the panko breadcrumbs with olive oil until evenly coated. Sprinkle the breadcrumbs evenly over the cauliflower and cheese mixture.
Bake in the preheated oven for 20-25 minutes, or until the breadcrumbs are golden brown and the cheese sauce is bubbling.
Remove from the oven, sprinkle with freshly chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
420 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.4 g | 33% | |
| Saturated Fat | 14.3 g | 71% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 64 mg | 21% | |
| Sodium | 1087 mg | 47% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 10.0 g | ||
| Protein | 20.4 g | 41% | |
| Vitamin D | 1.4 mcg | 7% | |
| Calcium | 486 mg | 37% | |
| Iron | 1.9 mg | 11% | |
| Potassium | 893 mg | 19% | |
*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.
