Creamed Cauliflower With Herbed Crumb Topping

Name: Creamed Cauliflower With Herbed Crumb Topping
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 6 (1-ounce) slices sourdough bread; 10 cup coarsely chopped cauliflower florets (about 2 heads); 4 teaspoons butter, divided; 3 cups chopped leek (about 4 large); 6 garlic cloves, minced and divided; 1/2 cup all-purpose flour; 3 1/2 cups 2% reduced-fat milk; 1 teaspoon salt, divided; 1 cup (4 ounces) grated Parmigiano-Reggiano cheese; 1/4 teaspoon freshly ground black pepper; Cooking spray; 2 tablespoons finely chopped fresh parsley; 2 teaspoons chopped fresh thyme

Servings: persons

6 (1-ounce) slices sourdough bread
10 cup coarsely chopped cauliflower florets (about 2 heads)
4 teaspoons butter, divided
3 cups chopped leek (about 4 large)
6 garlic cloves, minced and divided
1/2 cup all-purpose flour
3 1/2 cups 2% reduced-fat milk
1 teaspoon salt, divided
1 cup (4 ounces) grated Parmigiano-Reggiano cheese
1/4 teaspoon freshly ground black pepper
Cooking spray
2 tablespoons finely chopped fresh parsley
2 teaspoons chopped fresh thyme

1
Preheat oven to 400u00b0.
2
Place bread slices in a food processor, and process until fine crumbs measure 3 cups. Set aside.
3
Cook cauliflower in boiling water 15 minutes or until tender; drain.
4
Melt 1 tablespoon butter in a large nonstick skillet over medium heat. Add leek and 3 garlic cloves; cook 7 minutes or until tender, stirring frequently. Lightly spoon flour into a dry measuring cup; level with a knife. Combine flour and milk, stirring with a whisk; add to pan. Bring to a simmer; cook 2 minutes or until thick, stirring constantly. Stir in 3/4 teaspoon salt, cheese, and pepper. Remove from heat; stir in cauliflower. Spoon cauliflower mixture into a 13 x 9-inch baking dish coated with cooking spray.
5
Melt remaining 1 teaspoon butter in a small skillet over medium heat. Add remaining 3 garlic cloves; cook 30 seconds or until lightly browned, stirring constantly. Remove from heat. Combine breadcrumbs, remaining 1/4 teaspoon salt, parsley, and thyme. Drizzle with garlic-butter mixture; toss to combine. Sprinkle breadcrumb mixture evenly over cauliflower mixture. Bake at 400u00b0 for 30 minutes or until bubbly and browned.

714

kcal

Calories

Fat

103

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 6 (1-ounce) slices sourdough bread, 10 cup coarsely chopped cauliflower florets (about 2 heads), 4 teaspoons butter, divided, 3 cups chopped leek (about 4 large), and more.

Yes, Creamed Cauliflower With Herbed Crumb Topping falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!