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Description
A creamy and comforting cauliflower cheese casserole that’s perfect for a hearty side dish or a light main course.
Ingredients
- 1 large head cauliflower, cut into florets
- 2 cups shredded cheddar cheese
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon Dijon mustard
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 1/4 cup breadcrumbs (optional)
Instructions
- Preheat oven to 375°F (190°C).
- Steam or boil cauliflower florets until tender, about 5-7 minutes. Drain well.
- In a saucepan, melt butter over medium heat. Stir in flour to make a roux.
- Gradually whisk in heavy cream until smooth. Cook until slightly thickened.
- Add Dijon mustard, garlic powder, salt, and pepper. Stir well.
- Remove from heat and stir in 1 1/2 cups cheddar cheese and Parmesan cheese until melted.
- Place cauliflower in a baking dish and pour cheese sauce over it.
- Sprinkle remaining 1/2 cup cheddar cheese and breadcrumbs on top (if using).
- Bake for 20-25 minutes, until bubbly and golden brown.
- Let cool slightly before serving.
Notes
- You can substitute heavy cream with whole milk for a lighter version.
- Add cooked bacon or ham for extra protein.
- For a crispier topping, broil for 1-2 minutes after baking.
- Store leftovers in an airtight container for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Side Dish
- Method: Baking
- Cuisine: American