My hubby doesn’t care for cauliflower, so I get to make a small casserole dish of this all for myself! I have this when he has his peas (ugh). I think he got the short end of that deal! 😉 This is simply wonderful! And when having company, even the kids enjoy it! (Gotta be the cheese!) Hope you enjoy it, too!
– Made this the other night and it was so yummy. Very easy to make and my whole family devoured it! I used Panko bread crumbs in the topping and the crunchiness was an added plus. Thank you for sharing this recipe.!!!
– I have been making it this way for years ! and soo good, everyone loves it. I never liked cauliflower myself til I made it this way ! Hope everyone gives it a try, and oh I have done the same recipe for my broccoli as well ~ just as good.
Cook time: 40 Min Prep time: 10 Min Serves: 6
Ingredients
1 large head of cauliflower, cut into floweretes
SAUCE:
4 Tbl. butter (1/2 a stick)
1/4 cup flour
1/2 tsp. salt
1/8 tsp. pepper
2 cups milk
1/2-1 tbl. regular or dijon mustard, to taste
1 1/2 cups (6 oz. block) extra sharp cheddar cheese, grated
TOPPING:
1 cup soft fresh bread crumbs
1 Tbl. fresh chopped parsley
1/2 tsp. paprika
2 Tbl. melted butter
pinch of salt
Directions
1. Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside.
2. Grease a 2-quart baking dish. Heat oven to 350°.
3. In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted.
4. Combine the cauliflower with sauce and spoon into the prepared baking dish.
5. Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned. Bake in lower half of oven so top doesn’t over brown.
Last Step: Don’t forget to share!