Cauliflower Casserole
Ingredients
- 1 head of cauliflower cut into florets
- 1 tablespoon Olive oil
- 2 teaspoons Italian seasoning store bought or homemade
- 2 Tablespoons unsalted butter
- 2 Tablespoons Flour
- 2 cups Milk 2%
- 1/2 cup cream 18% minimum
- 1/2 teaspoon each salt and pepper
- 1/2 teaspoon Italian seasoning
- 2 cups grated cheddar cheese divided
- Chives fresh thyme leaves or parsley for garnish
Instructions
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Preheat the oven to 375 degrees F.
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Spread the cauliflower florets in a single layer on a baking sheet.
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Season them with olive oil and Italian seasoning.
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Toss well to coat the cauliflower.
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Roast them for 18 minutes until tender, but not mushy.
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In the meantime, make the cheesy sauce. In a pot over medium heat, add the butter and flour.
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Cook the flour for 2 minutes to make a roux.
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Add the milk and whisk continuously until the mixture begins to bubble and thicken.
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Add in the cream and drop the heat to low. Keep the sauce at a Lowe simmer for 3 minutes, and then add in 1 cup of cheese.
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Whisk until the cheese has melted. Season and remove the sauce from the heat.
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In an oven safe casserole dish, spread the roasted cauliflower florets at the bottom of the dish, and pour the cheese sauce on top.
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Use a spatula to spread the sauce over the cauliflower.
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Sprinkle the remaining 1 cup of cheese on top.
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Bake the casserole for 20-30 minutes until bubble and the cheese has melted completely and golden in colour.
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Garnish with fresh herbs if you like.
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Wait for 3-4 minutes before serving the casserole as the sauce will be extremely hot.
Recipe Notes
Casserole Recipe Tips
- Make sure you cut the cauliflower into equal sized florets so they all roast evenly. You can likewise buy cut up florets from the store and use that.
- You can steam the cauliflower or blanch it too as an alternative to roasting. We however prefer the flavor of roasting to any other method. We also don't want the veggie to get too watery.
- The roasting can be done up to 2 days in advance before preparing and assembling the casserole.
- When making the sauce or béchamel, it's crucial to use the correct amounts so the thickness doesn't change.
- Also make sure you toast the flour well in the butter, this removes any raw flour taste from your sauce.
- You can use milk only for the sauce. We prefer adding a touch of cream with it for a luscious sauce.
- We can't stress enough how important it is to grate your cheese at home. The taste, the texture and the quality is so different from the pre grated one.
- If you feel the bechamel is too thick, add 2 tablespoons more milk.
- If the sauce is too thin, add extra cheese to thicken it.
- Keep an eye on the casserole, it should be ready at 20-30 mins max.
- Make sure to wait a few minutes before serving as the sauce will be piping hot.
What to Serve with Cauliflower Casserole
- Salad. Panzanella Salad, Peach Burrata Salad, Sweet Persimmon Apple Kale Salad Recipe
- Chicken. Air Fryer Chicken Breast, Hot Honey Chicken, Chicken Fingers
- Meats. Ribeye Steak, Lamb Steaks, Best NY Strip Steak
- Bread. Air Fryer Garlic Bread, Biscuits With Cheddar Rosemary, Cornbread Recipe, Fougasse
What Type of Dairy Can I Use?
You can use sour cream or cream cheese to replace the cream in this recipe, and you can use non dairy milk. However you'll need to adjust the amount of flour to nearly double for the same thickness of the sauce.
Can I use frozen cauliflower?
Yes! You just need to make sure they've defrosted before using. And proceed with roasting when they're ready.
How to Store Leftovers and Reheat?
IF you have any leftovers, store them in an airtight container for up to 3 days in the fridge. Reheat them in the microwave or in an oven safe ramekin/dish. For the oven, cover the dish with foil, adding 2 tablespoons of milk to it and let it reheat at 350 degrees F for 15 minutes.
Can I freeze this casserole? Can I make it in advance?
YES. You can prepare the recipe and assemble it, then freeze it before baking. To bake, simply thaw it and proceed to baking it as per the recipe. This is a great way to make ahead as well.