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Creamed Cauliflower
Creamed Cauliflower is hearty, creamy casserole-type dish with a crispy bread crumb topping. It's a truly delicious vegetarian casserole.
Course
Side Dish
Cuisine
American
Keyword
Casserole, vegetarian
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
Servings
8
to 10 servings
Author
Christin Mahrlig
Ingredients
2
medium heads cauliflower,
cut into florets
2
tablespoons
butter
3
green onions,
chopped
2
cloves
garlic,
minced
2
tablespoons
all-purpose flour
2
cups
heavy cream
1
cup
milk
1/2
teaspoon
salt
1/4
teaspoon
black pepper
1/4
teaspoon
dried sage
1/8
teaspoon
cayenne pepper
1
cup
shredded cheddar cheese
1
cup
Panko bread crumbs
1/4
cup
freshly grated Parmesan cheese
2
tablespoons
butter,
melted
Instructions
Steam cauliflower until crisp-tender.
Preheat oven to 400 degrees and grease a casserole dish. I use one slightly smaller than a 9X13-inch pan.
In a large skillet melt butter over medium heat. Add green onions and garlic and cook 1 minute.
Add flour and cook, stirring constantly for 1 minute.
Gradually whisk in heavy cream and milk. Cook until bubbly and thickened.
Stir in salt, black pepper, dried sage, and red pepper.
Add cheddar cheese and remove from heat. Stir until melted. Check for seasoning and add more salt if desired.
Add cauliflower to cheese mixture and then pour entire mixture into prepared casserole dish.
In a small bowl, combine Panko crumbs, Parmesan cheese and melted butter. Scatter over top of cauliflower. Bake uncovered for 30 minutes.
Notes
Nutritional info is provided as an estimate only and will vary based on brands of products used. Not to be used for specific dietary needs.
Nutrition
Calories:
417
kcal
|
Carbohydrates:
18
g
|
Protein:
11
g
|
Fat:
35
g
|
Saturated Fat:
21
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
8
g
|
Trans Fat:
0.2
g
|
Cholesterol:
103
mg
|
Sodium:
464
mg
|
Potassium:
584
mg
|
Fiber:
3
g
|
Sugar:
7
g
|
Vitamin A:
1326
IU
|
Vitamin C:
71
mg
|
Calcium:
257
mg
|
Iron:
1
mg