Creamy Cauliflower Casserole
This Cauliflower Casserole is baked in a white sauce with Parmesan Cheese. A fast and easy side dish that is perfect with any meal.
Servings: 6 servings
Calories: 184kcal
Equipment
- 8 inch casserole baking dish
Ingredients
- 1 head cauliflower (broken into florets)
WHITE SAUCE
- ¼ cup butter
- ¼ cup all purpose flour
- 1-2 pinches salt*
- 1-2 dashes pepper
- 1-2 stems fresh thyme or parsley (chopped)
- 2½ cups milk
*if you use unsalted butter then add 1/4 teaspoon of salt.
EXTRAS
- 3-4 tablespoons freshly grated parmesan cheese
Instructions
- Pre-heat the oven to 350F (180C).
- Cook the cauliflower for about 3-5 minutes or al dente either by boiling in a large pot of water or vapour. Drain well, for approximately 10 minutes.
- While cauliflower is draining, in a medium / large pot add the butter and melt, then whisk in the flour, salt, pepper and thyme.
- Then slowly add the milk, stirring constantly, bring to a boil and boil for approximately 2-3 minutes until thickened.
- Place 2-3 tablespoons of white sauce on the bottom of the 8 inch baking dish. Add the drained cauliflower and cover with remaining white sauce. Then sprinkle with the parmesan cheese. Bake for 15 minutes, then raise the heat to 400F (200C) and bake for another 5 minutes or until golden. Let sit 5 minutes then serve. Enjoy!
Notes
How to store the cauliflower casserole
The casserole should be covered tightly and stored in the fridge. It will last up to two to three days. Re-heat either in the microwave or oven. The casserole can be frozen for up to 3 months. Freeze in a freezer container and thaw in the refrigerator.Nutrition
Calories: 184kcal | Carbohydrates: 14g | Protein: 7g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 33mg | Sodium: 243mg | Potassium: 421mg | Fiber: 2g | Sugar: 7g | Vitamin A: 423IU | Vitamin C: 46mg | Calcium: 166mg | Iron: 1mg