Easy Cauliflower Casserole Recipe
This Cauliflower Casserole combines roasted veggies, a creamy sauce, and a crunchy topping, making it the ultimate comfort food. It’s simple to prepare and fills your kitchen with delicious aromas while it bakes. You can make it ahead, freeze it, and even the pickiest eaters will love it. Perfect for holidays, potlucks, or a cozy family dinner, it’s a dish that’s always a hit.
Ingredients
- 1 cauliflower head
- 2 tablespoons olive oil
- 1 teaspoon paprika
- salt and pepper
- 2 tablespoons butter
- 2 tablespoons flour
- 2 cups milk
- 1 ½ cup panko breadcrumbs
- ½ cup parmesan cheese shredded
- 2 tablespoons butter melted
- 1 teaspoon paprika
- salt and pepper
Instructions
- Preheat the oven to 180ºC (350°F).
- Cut the cauliflower into florets and spread them on a baking sheet. Drizzle the cauliflower with olive oil and sprinkle with paprika, salt, and pepper. Roast in the oven for 20 minutes, or until the cauliflower starts to brown and becomes slightly crispy on the edges.1 cauliflower head, 2 tablespoons olive oil, 1 teaspoon paprika, salt and pepper
- While the cauliflower is roasting, melt the butter in a pot over medium heat. Stir in the flour and cook for 2-3 minutes, whisking constantly. Slowly add the milk, continuing to whisk until the sauce is smooth. Season with salt and pepper to taste, then set aside.2 tablespoons butter, 2 tablespoons flour, 2 cups milk
- In a small bowl, combine the panko breadcrumbs, shredded parmesan cheese, melted butter, paprika, salt, and pepper. Mix until the breadcrumbs are evenly coated with butter.1 ½ cup panko breadcrumbs, ½ cup parmesan cheese, 2 tablespoons butter, 1 teaspoon paprika, salt and pepper
- Once the cauliflower is done roasting, transfer it to a casserole dish. Pour the prepared sauce evenly over the cauliflower, making sure all the florets are coated. Sprinkle the breadcrumb mixture over the top.
- Bake the casserole for an additional 15 minutes or until the topping is golden brown and crispy. Serve hot and enjoy.
Video
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Notes
- Roasting Perfection: Roasting the cauliflower gives it a deep, nutty flavor and a nice caramelized texture. This step is key to avoiding soggy cauliflower, so make sure it’s nicely browned before adding the sauce.
- Lump-Free Sauce: When adding the milk to your butter and flour mixture, go slow and whisk continuously to keep the sauce smooth.
- Crispy Topping: For the best crunch, mix your breadcrumbs thoroughly with the melted butter. This ensures that every bit of the topping gets crispy and golden as it bakes, creating a nice contrast to the creamy sauce.
- Cheese Alternatives: Parmesan is great for this dish, but if you prefer a different flavor, feel free to swap it for cheddar, Gruyère, or even mozzarella. Each cheese brings a unique flavor to the casserole, so experiment to find your favorite.
- Spice It Up: If you like a little kick, increase the paprika or add a pinch of cayenne pepper to the panko mixture. You can also sprinkle a bit of crushed red pepper flakes on top for extra heat.
- Prepping Ahead: You can roast the cauliflower and make the sauce a day in advance. Store them separately in the fridge, then assemble and bake the casserole when you’re ready to serve. This can save time when you’re hosting or preparing multiple dishes.
Nutrition
Calories: 297kcalCarbohydrates: 23gProtein: 10gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 37mgSodium: 367mgPotassium: 457mgFiber: 3gSugar: 7gVitamin A: 495IUVitamin C: 48mgCalcium: 251mgIron: 1mg
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