cauliflower-cheese casserold
Last week I was hungry for some cauliflower. I had some in the fridge but I wanted to try a new recipe. I decided on this one and my whole family loves it. Easy to fix and the djon mustard gives it a tangy taste. I think you will enjoy it.
prep time
15 Min
cook time
20 Min
method
---
yield
10 serving(s)
Ingredients
- 1 large head cauliflower, cut into flowerettes.
- 4 tablespoons butter
- 1/4 cup flour
- 1/2 teaspoon salt
- 2 cups milk
- 1 tablespoon dijon mustard
- 1 1/2 cups shredded cheddar cheese
- 1 cup bread crumbs
- 1 tablespoon fresh chopped parsley, optional
- 1/2 teaspoon ground paprika
- 2 tablespoons melted butter
How To Make cauliflower-cheese casserold
-
Step 1Bread crumbs, parsley, paprika and melted butter should be put in a bowl and set aside. Boil or steam cauliflower in water until just tender, about 6 to 8 minutes. Drain and set aside. Grease a 2-quart baking dish. Heat oven to 350°
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Step 2In a medium saucepan, heat butter over medium heat. Add flour and stir until smooth and just bubbly. Add salt, pepper, and milk. Cook the sauce, stirring, until thickened and bubbly. Add the mustard and cheese and continue cooking, stirring, until cheese is melted. Combine the cauliflower with sauce and spoon into the prepared baking dish. Combine topping ingredients and sprinkle over the cauliflower mixture. Bake for 15 to 20 minutes, until the casserole is bubbly and topping is browned.
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