Cauliflower and Cheese Bake from Cauliflower's features tender roasted cauliflower florets smothered in a creamy, melted cheddar cheese sauce, topped with a golden, crunchy breadcrumb crust, delivering a comforting and savory casserole perfect for any meal.
Equipments
- Oven
- Baking dish
- Saucepan
- Mixing bowl
- Whisk
- Measuring cups
- Measuring spoons
- Knife
- Cutting board
- Spoon or spatula
Ingredients
- 1 large head cauliflower
- 2 tablespoons olive oil
- 3 tablespoons unsalted butter
- 3 tablespoons all-purpose flour
- 2 cups whole milk
- 1 1/2 cups shredded sharp cheddar cheese
- 1/2 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt, to taste
- Black pepper, to taste
- 1 cup panko breadcrumbs
- 2 tablespoons chopped fresh parsley
Choosing a large head of cauliflower ensures enough florets to create a hearty bake, while sharp cheddar cheese provides the essential sharpness and meltability for the creamy sauce. Whole milk is key to achieving a smooth, rich texture in the cheese sauce, and using unsalted butter allows you to control the seasoning precisely. Panko breadcrumbs are preferred for their ability to create a golden and crunchy crust that contrasts nicely with the tender cauliflower and creamy cheese. Fresh parsley adds a bright, herbal note to balance the rich flavors. Your Cauliflower and Cheese Bake from Cauliflower's copycat menu offers a perfect blend of creamy, savory, and crunchy textures, making it a comforting casserole ideal for any meal.
Instructions
- Preheat oven to 400°F (200°C).
- Cut cauliflower into florets.
- Toss cauliflower with olive oil, salt, and pepper.
- Spread cauliflower on baking dish and roast 20–25 minutes until tender and golden.
- While roasting, melt butter in saucepan over medium heat.
- Whisk in flour and cook 1–2 minutes.
- Slowly whisk in milk; cook until thickened, whisking constantly.
- Remove from heat; stir in cheddar cheese, Parmesan, Dijon mustard, garlic powder, salt, and pepper until smooth.
- Pour cheese sauce over roasted cauliflower and gently combine.
- In mixing bowl, toss panko breadcrumbs with a drizzle of olive oil and chopped parsley.
- Sprinkle breadcrumb mixture over cauliflower and cheese.
- Bake in oven 15–20 minutes until bubbly and golden on top.
- Let cool slightly before serving.
Substitution
Cauliflower and Cheese Bake from Cauliflower features tender roasted cauliflower florets smothered in a creamy, melted cheddar cheese sauce, topped with a golden, crunchy breadcrumb crust, delivering a comforting and savory casserole perfect for any meal. You can substitute the sharp cheddar with gouda or Gruyere for a different but equally rich flavor profile. If whole milk isn't available, use 2% milk combined with a tablespoon of cream to maintain creaminess. For a gluten-free version, replace all-purpose flour with cornstarch or a gluten-free flour blend. Panko breadcrumbs can be swapped with crushed cornflakes or almond meal for unique texture variations.
Tips
Ensure you thoroughly roast the cauliflower florets until they are tender and golden, as undercooked cauliflower can affect the texture of your bake. When making the cheese sauce, whisk continuously to prevent lumps and achieve a smooth consistency; adding the milk gradually is key. Use sharp cheddar and Parmesan cheeses for a rich flavor, and be mindful of seasoning with salt and pepper to balance the dish. Top with seasoned panko breadcrumbs for a satisfying crunch that contrasts with the creamy interior, enhancing your overall eating experience.
Nutritions
Cauliflower and Cheese Bake provides a rich source of vitamins C and K from the roasted cauliflower florets. The creamy cheddar and Parmesan cheese add high-quality protein and calcium, supporting bone health. Olive oil contributes heart-healthy monounsaturated fats, while the panko breadcrumbs deliver a satisfying crunchy texture with minimal added calories. By enjoying this dish, you balance indulgence with nutrition, making it a savory option for Your meals.
Storage
Store your Cauliflower and Cheese Bake in an airtight container in the refrigerator to maintain its creamy texture and prevent the breadcrumb topping from becoming soggy. For best taste and texture, consume within 3 to 4 days after baking. Reheat in the oven at 350degF (175degC) until warmed through to preserve the crispiness of the breadcrumb crust.
Variation or Alternatives
You can replace sharp cheddar with Gruyere or Fontina for a different but equally creamy flavor profile in the cheese sauce. Swap whole milk with half-and-half or heavy cream to enhance the richness and texture of the sauce. For a gluten-free variation, use almond flour or crushed gluten-free crackers in place of panko breadcrumbs to maintain the crunchy topping. Try steaming the cauliflower instead of roasting it if you prefer a softer texture before combining it with the cheese sauce.
Allergies
Cauliflower and Cheese Bake contains dairy ingredients such as cheddar cheese, Parmesan cheese, butter, and whole milk, which may trigger allergic reactions in individuals with milk or lactose intolerance. The dish also includes gluten-containing all-purpose flour and panko breadcrumbs that could affect those with wheat or gluten allergies. Your awareness of these common allergens is essential to ensure safety and appropriate dietary choices.
Why this recipe?
Cauliflower and Cheese Bake from Cauliflower's restaurant stands out for its rich, creamy texture combined with perfectly roasted cauliflower that enhances natural sweetness. The dish balances a crispy golden cheese crust with tender vegetable bites, creating a satisfying comfort food experience. Its wholesome ingredients and expertly crafted flavors make it an appealing choice for health-conscious food lovers. Trying to make your own copycat version lets you recreate that delightful harmony of taste and texture at home, tailored to your preferences.