THREE-CHEESE CAULIFLOWER CASSEROLE
There's no shortage of richness in this casserole. Here, three types of cheese and heavy cream result in something luxurious and comforting, perfect for colder weather. Make sure to drain and dry the blanched cauliflower well, since excess water could break the creamy sauce and make it separate. Serve as a side with any braised or roasted meat or, for a vegetarian dinner, balance it with a salad tossed with a bright, lemony vinaigrette.
Provided by Colu Henry
Categories dinner, casseroles, vegetables, main course, side dish
Time 1h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 400 degrees and butter a 2-quart glass baking dish.
- Bring a large pot of salted water to a boil and blanch the cauliflower until tender, about 5 minutes. Transfer to a colander to drain and cool.
- In a small saucepan, melt the 2 tablespoons butter over medium heat. Stir in the flour until it forms a pale-golden paste, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a low simmer, stirring frequently, until it thickens, about 2 to 3 minutes. Off heat, stir in half the Gruyère and fontina.
- Pat the cauliflower dry then transfer it to a large bowl. Pour the creamy sauce over the cauliflower and stir to coat. Season generously with salt and pepper.
- Transfer the cauliflower mixture to the buttered baking dish, spreading it in an even layer. Top with the remaining Gruyère and fontina. Bake until the mixture begins to bubble and the cauliflower starts to turn golden, about 20 minutes.
- Meanwhile, in a small bowl, stir together the panko, pecorino, thyme and oil.
- Spoon the panko mixture on top of the cauliflower and bake until the topping is crisp, about 10 minutes. Allow the casserole to cool for about 5 minutes or so, then serve. Season with flaky salt, if desired.
Nutrition Facts : @context http, Calories 390, UnsaturatedFat 11 grams, Carbohydrate 17 grams, Fat 31 grams, Fiber 4 grams, Protein 14 grams, SaturatedFat 18 grams, Sodium 640 milligrams, Sugar 5 grams, TransFat 0 grams
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nay winaung
[email protected]How long can I store this casserole in the refrigerator?
Fahmida Aktar
[email protected]Can I freeze this casserole?
Zoya Malik
[email protected]I'm a vegan. Can I make this casserole with dairy-free cheese?
Shajeel Shah
[email protected]I'm allergic to cauliflower. Can I use broccoli instead?
md rayhan hossan
[email protected]This casserole was a disaster. The cauliflower was mushy and the cheese sauce was runny. I don't recommend this recipe.
I just changed my yt name idk why tho
[email protected]I made this casserole exactly as the recipe said, but it turned out bland. I think I'll try adding some more spices next time.
Osakwe Michael
[email protected]I'm not sure about this recipe. I've never had cauliflower casserole before.
R Gould
[email protected]This casserole is a great way to get your kids to eat their vegetables.
Nisar Ghumman
[email protected]I'm definitely going to try this recipe. It looks delicious!
Milon Tirki
[email protected]Yum!
Nazeer Ali Zardari
[email protected]This cauliflower casserole is the perfect comfort food. It's cheesy, creamy, and just the right amount of savory.
Umar Khetab
[email protected]I made this casserole for my family and they loved it! My picky kids even ate it without any complaints. It's a keeper!
Trudy Pillay
[email protected]This casserole was so easy to make! I had it on the table in under an hour. It's a great weeknight meal.
BABU OFFICIAL
[email protected]I'm not a huge fan of cauliflower, but this casserole changed my mind. The cheese and spices really masked the cauliflower flavor, and the texture was amazing.
Dilshaad Up
[email protected]This cauliflower casserole was a hit at our dinner party! It was cheesy, flavorful, and had the perfect amount of crunch from the cauliflower. I will definitely be making this again.