Baked Cauliflower Parmesan Casserole
Packed with creamy cauliflower, rich Parmesan, and a flawless roux, Cauliflower Parmesan Casserole is a lower-carb alternative to traditional potato dishes. Elevate it with bacon, sour cream, cheddar, and onions for an extra layer of flavor. Perfect alongside fish or chicken, this veggie casserole boasts a crispy topping of grated cheese and breadcrumbs, ensuring the cauliflower remains the star.
Servings: 6 servings
Calories: 350kcal
Ingredients
Cauliflower Base:
- 1 large head of cauliflower - about 2 pounds steamed or roasted and broken into pieces-
Cheese Sauce:
- 6 tablespoons butter
- 1/2 cup all-purpose flour
- 1 1/2 cups heavy whipping cream plus up to 1 additional cup if needed to adjust consistency
- 1/3 cup grated Parmesan cheese plus more for topping
- 1 teaspoon salt
- A pinch of cayenne pepper
- A pinch of ground nutmeg
Topping:
- 2 tablespoons bread crumbs
- 2 tablespoons shredded Parmesan cheese
- Chopped fresh parsley optional, for garnish
Instructions
- Prepare the Cauliflower: Ensure your cauliflower is cooked by steaming or roasting until tender. Break it into bite-sized pieces. Ensure that the pieces have no extra moisture.
- Preheat and Prep: Preheat your oven to 425°F (220°C) and grease a 9 x 13 baking dish with non-stick spray.
- Assemble the Cauliflower Base: Arrange the cooked cauliflower floret pieces in the baking dish. Set aside for the cheese sauce preparation.
Make the Cheese Sauce:
- Melt butter in a saucepan over low heat. Increase to medium heat, add flour, and whisk until bubbly. Please note that making Roux can be really difficult for some and it can thicken if heated too much and too quickly.
- Gradually add heavy whipping cream, whisking until the sauce thickens. Increase to medium heat, add flour, and whisk until bubbly. Off heat, stir in grated Parmesan, salt, cayenne, and nutmeg. Add more heavy cream if too thick.
- Combine and Top: Cover the cauliflower with cheese sauce, then sprinkle with grated Parmesan and breadcrumbs.
- Bake to Perfection: Bake casserole for about 25 minutes until golden.
- Garnish and Serve: Sprinkle with chopped parsley before serving, if desired.
Notes
Avoid mushy cauliflower
Vegetables, including cauliflower, consist of a surprisingly high percentage of water, which in turn can make your finished casserole mushy. To avoid this, you can pre-cook your cauliflower by roasting it for about 10 minutes in the oven at 450 degrees before adding to the baking dish.
What are some great toppings for this dish?
- Enhance your gratin with toppings like bacon, chives, and sour cream for extra flavor.
- For a gourmet twist, mix in melted Gruyere cheese, or add seafood like lobster, crab, or shrimp to turn the gratin into a hearty meal.
Nutrition
Serving: 1cups | Calories: 350kcal | Carbohydrates: 18g | Protein: 8g | Fat: 54g | Saturated Fat: 33g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 176mg | Sodium: 970mg | Potassium: 111mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1928IU | Vitamin C: 1mg | Calcium: 197mg | Iron: 1mg