If you’re looking for a veggie side dish that’s filled with flavor and really satisfies, this cheesy baked cauliflower recipe is all that and more. Made with fresh cauliflower, Parmesan and Pepper Jack cheeses, and topped with a breadcrumb crust, it’s creamy and crunchy with a dash of zing. The recipe is simple to make, and one bite of this rich and hearty dish and you’ll be hooked.
Servings: 8
Ingredients:
- • Kosher salt
- • 1 large head cauliflower, cut into florets (about 7 cups)
- • ¼ cup freshly grated Parmesan cheese
- • ¼ cup panko breadcrumbs
- • Freshly ground black pepper
- • 4 tbsp. unsalted butter
- • 3 tbsp. all-purpose flour
- • 2 cups whole milk, at room temperature
- • ½ tsp. garlic powder
- • ½ tsp. onion powder
- • 1 cup grated Pepper Jack cheese
Directions:
- • Heat oven to 375º F.
- • In a large pot of salted boiling water, cook cauliflower until firm and tender, approximately 5-6 minutes.
- • Drain and reserve.
- • In a small bowl, mix Parmesan cheese, panko breadcrumbs, and ¼ teaspoon pepper; reserve.
- • In a deep skillet, melt butter over medium heat.
- • Whisk in flour and cook, whisking continuously, until the mixture is fragrant, approximately 2-3 minutes.
- • Gradually add milk, whisking continuously.
- • Add garlic powder, onion power, 1 teaspoon of salt and some pepper.
- • Cook, whisking, until slightly thickened and simmering.
- • Add the Pepper Jack cheese and whisk until melted.
- • Remove from heat.
- • Add cauliflower and stir until evenly coated.
- • Sprinkle to taste with salt and pepper.
- • Transfer to a 9-inch baking dish and top with panko mixture.
- • Bake until cauliflower is tender and top is golden brown, approximately 25-30 minutes.
