Breaded Cauliflower Casserole and Happy Freaking Birthday

Breaded Cauliflower Casserole and Happy Freaking Birthday requires approximately 50 minutes from start to finish. This main course has 393 calories, 17g of protein, and 25g of fat per serving. For $1.98 per serving, this recipe covers 23% of your daily requirements of vitamins and minerals. This recipe serves 4. It is perfect for Birthday. 226 people found this recipe to be yummy and satisfying. Head to the store and pick up pecorino, heavy cream, unsalted butter, and a few other things to make it today. It is brought to you by The Culinary Life. All things considered, we decided this recipe deserves a spoonacular score of 84%. This score is great. If you like this recipe, take a look at these similar recipes: (Happy) Birthday, Happy Birthday Cookies, and Happy Birthday Cocktail.

Servings: 4

Preparation duration: 20 minutes

Cooking duration: 30 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Set the oven rack to the middle and preheat to 375°F. Pour ½ cup of water into the bottom of a pot outfitted with a vegetable steamer. Cover and set over medium heat. Once the water boils, drop florets into the steamer and cover again, steaming for 10 minutes. Remove from heat.Grease the bottom and sides of a small casserole dish and arrange the florets in a layer inside.Set a small pot over low heat and warm up the milk. Don't let it boil - turn off the heat once the surface starts steaming gently.Add unsalted butter to a small heavy saucepan and melt over low heat. Add shallot and cook until gently browned, stirring occasionally, about 3 minutes. Whisk in flour, salt, pepper, nutmeg, and a pinch of cayenne pepper. Stir constantly and cook until the roux turns a good beige color and starts to smell cooked. Whisk in milk and heavy cream and cook, stirring constantly, until the sauce coats the back of your spoon. Remove from heat and stir in ½ cup of the pecorino. Pour over florets in casserole dish.In a small bowl combine bread crumbs, melted butter, and remaining pecorino. Stir well and sprinkle over the top of the florets. Bake for 20 minutes, until gently browned. Serve immediately. If you like, you can sprinkle the top with more pecorino and slide under the broiler for 1 minute to create a crisper topping.

 

Step by step:

1. Set the oven rack to the middle and preheat to 375°F.

2. Pour ½ cup of water into the bottom of a pot outfitted with a vegetable steamer. Cover and set over medium heat. Once the water boils, drop florets into the steamer and cover again, steaming for 10 minutes.

3. Remove from heat.Grease the bottom and sides of a small casserole dish and arrange the florets in a layer inside.Set a small pot over low heat and warm up the milk. Don't let it boil - turn off the heat once the surface starts steaming gently.

4. Add unsalted butter to a small heavy saucepan and melt over low heat.

5. Add shallot and cook until gently browned, stirring occasionally, about 3 minutes.

6. Whisk in flour, salt, pepper, nutmeg, and a pinch of cayenne pepper. Stir constantly and cook until the roux turns a good beige color and starts to smell cooked.

7. Whisk in milk and heavy cream and cook, stirring constantly, until the sauce coats the back of your spoon.

8. Remove from heat and stir in ½ cup of the pecorino.

9. Pour over florets in casserole dish.In a small bowl combine bread crumbs, melted butter, and remaining pecorino. Stir well and sprinkle over the top of the florets.

10. Bake for 20 minutes, until gently browned.

11. Serve immediately. If you like, you can sprinkle the top with more pecorino and slide under the broiler for 1 minute to create a crisper topping.

Nutrition Information:

covered percent of daily need