Cauliflower Casserole
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 464 |
| pro | 26 g |
| total fat | 27 g |
| sat. fat | 17 g |
| carb | 30 g |
| fibre | 5 g |
| chol | 86 mg |
| sodium | 888 mg |
| % RDI: | - |
| calcium | 66 |
| iron | 13 |
| vit A | 31 |
| vit C | 130 |
| folate | 50 |
Ingredients
- 1 large cauliflower, (about 2-3/4 lb/1.375 kg)
- 2 tbsp butter
- 1 small onion, minced
- 1/3 cup all-purpose flour
- 4 cups hot milk
- 1-1/2 cups (375 mL) shredded old cheddar cheese
- 1/2 tsp dry mustard
- 1/2 tsp each salt and pepper
- 1/4 cup fresh or dry bread crumbs
- 1/4 cup grated Parmesan cheese
- 2 tbsp chopped fresh parsley
Preparation
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:
- Cauliflower Bisque
- Broccoli and Cauliflower
- Roasted Cauliflower
- Chicken Cauliflower Curry
- Paprika-Roasted Cauliflower
Source : Canadian Living Magazine: November 2004
- Keywords : Sides; Vegetarian; Bake; Cauliflower; Cheese; Parmesan; Milk;
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