Crunchy Cauliflower Casserole Recipe

Name: Crunchy Cauliflower Casserole Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 large head of cauliflower, cut into florets; 3 tablespoons unsalted butter; 1 medium shallot, diced (about 1/4 cup); 3 tablespoons flour; 1/2 teaspoon freshly ground white pepper; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground cumin; 2 1/4 cups whole milk, warm; 1/4 cup heavy cream; 3/4 cup grated pecorino Roman cheese, divided; 1 1/2 teaspoons kosher salt; 1/2 cup panko-style bread crumbs; 2 tablespoon melted butter; 2 tablespoons roughly chopped fresh parsley leaves

Servings: persons

1 large head of cauliflower, cut into florets
3 tablespoons unsalted butter
1 medium shallot, diced (about 1/4 cup)
3 tablespoons flour
1/2 teaspoon freshly ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground cumin
2 1/4 cups whole milk, warm
1/4 cup heavy cream
3/4 cup grated pecorino Roman cheese, divided
1 1/2 teaspoons kosher salt
1/2 cup panko-style bread crumbs
2 tablespoon melted butter
2 tablespoons roughly chopped fresh parsley leaves

1
Set the oven rack to the middle and preheat to 375u00b0F. Pour 1/2 cup of water into the bottom of a pot fitted with a vegetable steamer. Cover and set over medium heat. Once the water boils, drop florets into the steamer, cover, and steam until tender but not mushy, about 10 minutes. Remove from heat.
2
Grease the bottom and sides of a small casserole dish and arrange the florets in a layer inside.
3
Add butter to a small heavy saucepan and melt over low heat. Add shallot and cook until gently browned, stirring occasionally, about 3 minutes. Whisk in flour, pepper, nutmeg, and cumin. Continue to cook, stirring constantly, until pale golden brown, about 3 minutes. Slowly whisk in milk and heavy cream and cook, stirring constantly, until the sauce comes to a boil and coats the back of a spoon. Remove from heat and stir in 1/2 cup of the pecorino. Season to taste with salt, then pour sauce over cauliflower in casserole dish.
4
In a small bowl combine bread crumbs, melted butter, and remaining pecorino. Stir well and sprinkle over the top of the florets. Bake until gently browned, about 20 minutes. Sprinkle with parsley and serve immediately, or alternatively, sprinkle with more cheese and broil briefly for a darker, crisper topping.

443

kcal

Calories

Fat

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.
Coconut cream is a reliable plant-based alternative to dairy cream.

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 14 ingredients. The key ingredients include: 1 large head of cauliflower, cut into florets, 3 tablespoons unsalted butter, 1 medium shallot, diced (about 1/4 cup), 3 tablespoons flour, and more.

Yes, Crunchy Cauliflower Casserole Recipe 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!