Description
This Cheesy Cauliflower Casserole is an easy and delicious side dish featuring roasted cauliflower florets smothered in a creamy cheese sauce, topped with a crispy panko and Parmesan breadcrumb crust. Perfect for a comforting family dinner or as an impressive accompaniment to your main courses.
Ingredients
Roasted Cauliflower
- 1 cauliflower head
- 2 tablespoons olive oil
- 1 teaspoon paprika
- Salt and pepper, to taste
Creamy Cheese Sauce
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- Salt and pepper, to taste
Topping
- 1 ½ cups panko breadcrumbs
- ½ cup Parmesan cheese, shredded
- 2 tablespoons butter, melted
- 1 teaspoon paprika
- Salt and pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 350°F (180ºC) to ensure it's ready for roasting the cauliflower and baking the casserole.
- Roast Cauliflower: Cut the cauliflower into florets and spread them on a baking tray. Brush evenly with olive oil, then sprinkle with paprika, salt, and pepper. Roast in the oven for about 20 minutes, or until the cauliflower starts to brown and become tender.
- Prepare Cheese Sauce: While the cauliflower roasts, melt 2 tablespoons of butter in a pot over medium heat. Stir in the flour and cook for a couple of minutes to form a roux. Gradually add the milk, stirring constantly until the sauce is smooth and thickened. Season with salt and pepper to taste.
- Mix Topping: In a small bowl, combine the panko breadcrumbs, shredded Parmesan cheese, melted butter, paprika, and salt and pepper. Mix well to create a flavorful crispy topping.
- Assemble Casserole: Place the roasted cauliflower in a baking dish. Pour the creamy cheese sauce over the cauliflower, ensuring it’s evenly coated. Then sprinkle the panko breadcrumb mixture evenly on top.
- Bake Casserole: Return the dish to the oven and bake for an additional 15 minutes, or until the topping is golden brown and crispy.
- Serve: Remove from the oven and let it cool slightly before serving. Enjoy this cheesy cauliflower casserole as a hearty and tasty side dish.
Notes
- For a richer flavor, use whole milk or heavy cream instead of milk.
- Vegetarian Parmesan cheese is used here, but you can substitute with regular Parmesan if you prefer.
- Panko breadcrumbs add extra crunch; substitute with regular breadcrumbs if unavailable but expect a different texture.
- Adjust paprika amount based on your preferred spice level.
- To make this dish gluten-free, use gluten-free flour and gluten-free breadcrumbs.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven.
