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cauliflower-cheese casserold

(1 rating)
Recipe by
dee vensel
Parker, PA

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.

(1 rating)
yield 10 serving(s)
prep time 15 Min
cook time 20 Min

Ingredients For cauliflower-cheese casserold

  • 1 lg
    head cauliflower, cut into flowerettes.
  • 4 Tbsp
  • 1/4 c
  • 1/2 tsp
  • 2 c
  • 1 Tbsp
    dijon mustard
  • 1 1/2 c
    shredded cheddar cheese
  • 1 c
    bread crumbs
  • 1 Tbsp
    fresh chopped parsley, optional
  • 1/2 tsp
    ground paprika
  • 2 Tbsp
    melted butter

How To Make cauliflower-cheese casserold

  • 1
    Bread 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°
  • 2
    In 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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