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. In fact, it’s like eating mac and cheese, but a healthier version.
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
Instructions:
- • Preheat oven to 375º F.
- • In a large pot of salted boiling water, cook cauliflower 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 2-3 minutes.
- • Gradually add milk, whisking continually.
- • Add onion and garlic powder, salt and pepper.
- • Cook until slightly thickened and simmering, continually whisking.
- • Add Pepper Jack cheese and whisk until melted.
- • Remove from heat.
- • Add cauliflower and stir until evenly coated.
- • Sprinkle salt and pepper to taste.
- • Transfer to a 9-inch square baking dish and top with Panko mixture.
- • Bake until cauliflower is tender and top is golden brown, about 25-30 minutes.
