Cheesy Cauliflower Casserole
Tender cauliflower florets baked in a homemade butter, flour, milk and cheddar sauce until bubbly and golden. Serves 6.
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Ingredients
- 1 large head cauliflower cut into florets
- 2 tablespoons butter plus more for the dish
- 2 tablespoons flour all-purpose
- 1 cup milk
- 1 cup cheddar cheese shredded
- black pepper freshly ground, to taste
Instructions
- Steam the cauliflower florets until tender, about 10 minutes (or 5 to 6 minutes for a firmer texture). Drain them well.
- Heat the oven to 400°F and butter a casserole dish.
- Melt the butter in a saucepan over medium heat. Whisk in the flour until well mixed.
- Whisk in the milk and simmer until slightly thickened. Take the pan off the heat and stir in the cheddar until smooth.
- Spread the cauliflower in the dish and pour the cheese sauce over the top. Grind some pepper over it.
- Bake for 30 minutes, until the sauce bubbles, the top is golden and the center reaches 165°F. Let it cool slightly, then serve.
Notes
A 1.5-quart dish holds 1 large head of cauliflower. Drain and pat the florets dry. Go easy on salt: the dish gets saltier as the cheese melts. Refrigerate leftovers within 2 hours and eat within 3 to 4 days; reheat to 165°F.
Nutrition
Serving: 1servingCalories: 179kcalCarbohydrates: 11.5gProtein: 8.6gFat: 11.8gSodium: 183mgFiber: 2.9gSugar: 4.8g