Cheesy Baked Cauliflower (Edit recipe)

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Is there anything better than a bubbly, golden bake out of the oven? My Cheesy Cauliflower Bake is total comfort vibes in all of its cheesy, bubbly glory. A little spice from jalapeno, tender cauliflower, and a little crisp action from a panko crust. Easy and delicious!

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PREP TIME

15 minutes

COOK TIME

55 minutes

INGREDIENTS

14

Serves: 4

Ingredients

1 whole Cauliflower, Broken down in to large florets, approx 5 C
1 whole Jalapeño, sliced in to rings
2 Tbsp Butter, Unsalted
.5 tsp Red Pepper Flakes
1.5 Tbsp All Purpose Flour
.75 cup Milk, 2%, room temp
.75 cup Heavy Cream (Whipping Cream), room temp
1.25 cup White Cheddar Cheese, extra old, divided 3/4 C & 1/2 C
.5 tsp Himalayan Pink Salt, More To Taste
1 whole Black Peppercorns, Ground Fresh, See Recipe
1 whole Nutmeg, Ground, See Recipe
.25 cup Panko Bread Crumbs, Seasoned With Salt & Cracked Pep
.25 cup Grana Padano Cheese, finely shredded
1 whole Parsley, chopped for garnish

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Bring a large pot of cold water to a low boil and add your florets. Boil about 7 minutes or until the florets are starting to get tender. Strain and finish your sauce.
Heat the butter & pepper flakes in a small pot set to just about medium heat. Once melted and bubbly, stir in the flour until combined, reduce the heat slightly, and let the roux bubble away for a minute and a half or so without browning. At this point, pour in the milk & cream and wait for the mixture to start bubbling. Reduce the heat to medium low, season with the 1/2 Tsp. salt, some cracked pepper, and a dash or two of nutmeg, and simmer 3 - 4 minutes until thick and creamy. Taste to ensure the raw flour flavour has been cooked out. If not, let it go another minute or two.
Turn off the heat and fold in the 3/4 C cheddar until combined. Taste your sauce and adjust salt / pepper if desired.
Preheat oven to 375 F
Spray a 7' x 11' baking dish with cooking spray and arrange the cauliflower in the dish. Pour the creamy sauce over the cauliflower, making sure to cover each floret in the sauce. Top with the 1/2 C cheddar.
In a small bowl, add the crumbs, grana, and a pinch of both salt and pepper. Add a Tbsp. of EVOO to start and work the mixture together with your fingers until crumbly and moist. Add additional oil if needed. Sprinkle this on top of the creamy cauliflower. Finish with the sliced jals.
Bake uncovered for 40 - 45 minutes until florets are tender and sauce is bubbly. If desired, switch the oven to BROIL HIGH / 500 F to finish with a little more golden brown colour on top.
Serve and garnish your servings with finely shredded grana padano and fresh parsley. ENJOY!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	616
Fat:	50 g
Carbohydrates:	8 g
Protein:	31 g
Cholesterol:	174 g
Sodium:	931 mg
Fiber:	1 g
Sugars:	4 g
Sugar Alcohol:	0 g
Calculated per serving.