Cauliflower Casserole

Cauliflower Casserole Author: Canadian Living Credits: Cauliflower Casserole

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2004

Ingredients

  • 1 large cauliflower (about 2-3/4 lb/1.375 kg)
  • 2 tablespoons butter
  • 1 small onion minced
  • 1/3 cup all-purpose flour
  • 4 cups hot milk
  • 1 1/2 cups (375 ml) old Cheddar cheese
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon each salt and pepper
  • 1/4 cup fresh or dry bread crumbs
  • 1/4 cup grated Parmesan cheese
  • 2 tablespoons chopped fresh parsley

Method

Cut cauliflower into bite-size florets. Place in steamer over boiling water; cover and steam until tender, about 10 minutes. Place cauliflower in 8-inch (2 L) square glass baking dish.

Meanwhile, in saucepan, melt butter over medium heat; fry onion until softened, about 5 minutes.

Stir in flour; cook, stirring, until light golden, about 1 minute. Gradually whisk in milk; simmer, whisking, until thick enough to coat back of spoon, about 8 minutes.

Add Cheddar cheese, dry mustard, salt and pepper; stir until cheese is melted. Pour over cauliflower.

In small bowl, mix together bread crumbs, grated Parmesan cheese and chopped fresh parsley; sprinkle over cauliflower mixture.

Bake in 400°F (200°C) oven until casserole is bubbly and light golden, about 15 minutes.

More cauliflower recipes:

Nutritional facts <b>Per serving:</b> about

  • Sodium 888 mg
  • Protein 26 g
  • Calories 464.0
  • Total fat 27 g
  • Cholesterol 86 mg
  • Saturated fat 17 g
  • Total carbohydrate 30 g

%RDI

  • Iron 13.0
  • Fibre 0.0
  • Folate 50.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 66.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 31.0
  • Vitamin C 130.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Cauliflower Casserole

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