Cheesy Cauliflower Bake
Cheesy Cauliflower Bake might be a good recipe to expand your side dish recipe box. One serving contains 315 calories, 11g of protein, and 26g of fat. This lacto ovo vegetarian recipe serves 4 and costs 84 cents per serving. It is brought to you by Mels Kitchen Café. 22 people have tried and liked this recipe. If you have heavy cream, low sodium chicken broth, shredded cheddar cheese, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 32%. This score is not so tremendous. Cheesy Cauliflower Bake, Cheesy Cauliflower And Broccoli Bake, and Cheesy Cauliflower Alfredo Bake are very similar to this recipe.
Servings: 4
Ingredients:
2 tablespoons butter, melted and divided (use half in the topping, half in the cauliflower mixture)
1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
1/2 teaspoon dried thyme
1 teaspoon dry mustard
1 tablespoon all-purpose flour
1 clove garlic, finely minced
1/2 cup heavy cream or milk
1/3 cup low-sodium chicken broth
1/2 cup shredded Monterey Jack cheese
Salt and pepper
1/2 cup shredded extra-sharp cheddar cheese
2 slices hearty white or wheat sandwich bread, torn into pieces or about 3/4 cup panko bread crumbs
Equipment:
food processor
blender
oven
sauce pan
whisk
baking pan
Cooking instruction summary:
Preheat the oven to 450 degrees. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, and a pinch of salt and pepper in a food processor or blender until coarsely ground.Heat the remaining butter, garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the cream (or milk) and broth. Stir in cauliflower, dry mustard, thyme, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese.Pour the mixture into an 8X8-inch baking dish and top with the bread crumb mixture. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.
Step by step:
1. Preheat the oven to 450 degrees. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, and a pinch of salt and pepper in a food processor or blender until coarsely ground.
2. Heat the remaining butter, garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the cream (or milk) and broth. Stir in cauliflower, dry mustard, thyme, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese.
3. Pour the mixture into an 8X8-inch baking dish and top with the bread crumb mixture.
4. Bake until the crumbs are golden and crisp, about 10 to 15 minutes.
5. Let cool 10 minutes before serving.
Nutrition Information:
covered percent of daily need
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