I mentioned yesterday that I had a life-changing side dish to share with you. Here it is. And I hope you make it. Soon.
Before this dish, cauliflower didn’t rank very high on my veggie-loving list. I mean, I didn’t hate it, but it definitely didn’t call to me from the produce section begging me to buy it. However, it is no exaggeration to say that this is hands down the best way I’ve ever prepared the homely little vegetable. All of the cheese and cream quite possibly negates any health benefits from the cauliflower but let’s ignore that little fact because it was all worth it in my book (and by the way, I have successfully used lowfat milk in place of the cream with slightly less thick but still stellar results). The cauliflower is cooked to tender perfection and lingers in a creamy, cheesy, delicious bath while being topped with garlicky, buttery bread crumbs. Oh my. It was pure cauliflower heaven.
Note: this recipe can easily be doubled and put in a 9X13-inch baking dish. Also, to lighten up the dish, I’ve used lowfat milk for a slightly less thick but still delicious variation.
Ingredients
- 2 slices hearty white or wheat sandwich bread, torn into pieces
- 1/2 cup shredded extra-sharp cheddar cheese
- 1/2 cup shredded Monterey Jack cheese
- 2 tablespoons butter, melted
- 2 garlic cloves, minced
- Salt and pepper
- 1 tablespoon all-purpose flour
- 1/2 cup heavy cream
- 1/3 cup low-sodium chicken broth
- 1 large cauliflower head, trimmed and cut into 3/4-inch florets (about 6 cups)
- 1 teaspoon dry mustard
- 1/2 teaspoon dried thyme
Directions
- Preheat the oven to 450 degrees. Pulse the bread, 1 tablespoon cheddar, 1 tablespoon Monterey Jack, 1 tablespoon butter, 1 clove minced garlic, pinch of salt and pepper in a food processor until coarsely ground.
- Heat the remaining butter, remaining garlic and flour in a medium saucepan over medium heat, stirring constantly, until golden and fragrant, about 1 minute. Slowly whisk in the cream and broth. Stir in cauliflower, dry mustard, thyme, 1/4 teaspoon salt and 1/2 teaspoon pepper. Bring to a boil. Reduce heat to medium-low and simmer covered, stirring occasionally, until the cauliflower is nearly tender, 6 to 8 minutes. Off the heat, stir in the rest of the cheese.
- Pour mixture into an 8X8-inch baking dish and top with bread crumbs. Bake until the crumbs are golden and crisp, about 10 to 15 minutes. Let cool 10 minutes before serving.
Recipe Source: adapted Cook’s Country Feb/March 2010
Oh, I want to make this right now! I’ve turned a corner with cauliflower, roasted cauliflower is one of my favorite treats. I eat it like popcorn during a movie. This recipe might even have my pickiest eater singing cauliflower’s praises!
YUM!! I think I just figured out what I’m doing with that cauliflower that’s been sitting in my fridge for the last few days…
But I’m gonna try to use fat free half and half instead of the heavy cream…that might redeem the “unhealthiness” a good bit!
Thanks for the recipe!!!
I thought you might be talking cauliflower (or broccoli) yesterday. Cauliflower is really a very under-rated vegetable. I love it roasted, and can’t wait to try this recipe!
isn’t it amazing what a little…er, a lot of cheese can do for a dish? i love that jack cheese is involved, and i’m also pretty keen on the mustard. cauliflower has been transformed!
have you tried roasted cauliflower? It turned me on to cauliflower too. This (http://simplyrecipes.com/recipes/roasted_cauliflower/) is a great version. Make sure to use a whole lemon and LOTS of fresh parmesan and it is awesome.
This dish sounds very good, I’m excited to try it. However, my only concern is that I do not have a food processor. Do you think it would still work if I used bread crumbs and finely shredded cheese for the topping??
Tracey – yes, I think it could definitely work without a food processor. The topping might not be as finely chopped but I would still try combining bread crumbs and the cheese. Good luck!
Sorry, but I forgot to ask you… about what amount of bread crumbs would be the equivilent of using the 2 slices of bread?? Does that make sense? Basically, how much bread crumb do you think I should use?
By the way, you photos always look fabulous, I just want to eat your entire website:):)
Tracey – I’m guessing it would be about 1/2 cup of bread crumbs. Somewhere around there.
Thanks! I’m trying this tonight… yum!
I made this last night and it was pretty tasty, although I think there may be a bit of a trick to getting all the cauliflower cooked the same amount, before you put it in the oven. However, it was worth making and I will be trying it again soon!
Tanya – thanks for letting me know this worked out ok. Did your cauliflower cook unevenly or was it just not cooked enough altogether?
Mel,
I made this tonight (doubled recipe) and it was DE-LISH as are all of your recipes thus far! I served it alongside baked cod w/ lemon and sugar snap peas. Can’t wait for tomorrow’s leftovers : ) Thank you for sharing all the goodness!
Lisa – what a fantastic dinner! I was jealous reading about this cauliflower bake and the delicious items you served it with. Yum!
Thanks for a great recipe. Even my husband, who is only so-so about cauliflower, really enjoyed it. Thanks again!
Felicia – glad this was a hit! Thanks for letting me know – I’m especially glad your husband liked it since it sounds like he isn’t a huge cauliflower fan.
I didn’t just love this. Mine was too garlicky or something. Seemed like a lot of work. I prefer steamed cauliflower or cauliflower with cheese sauce. Sorry!!
Sorry you didn’t love this, Sara!
This was so good!!! Thanks for another great recipe.
i’m slightly ashamed to admit that i’ve only ever eaten cauliflower raw with ranch dip…lol! tonight on a whim i decided to make this and as usual it was a hit. even the 7 year old and 16 month old loved it
yet another winner, winner, mels kitchen cafe dinner! thanks mel!
Search the web for a Cheesy Cauliflower recipe and your recipe looked the best. Well I’m glad I found it! Easy to make & it tasted really good! Thanks!
Subscribing. Thanks
I love your blog!! Thank you for sharing your wonderful recipes.
Do you think I could make this ahead of time and reheat just before serving? I was thinking maybe reheat in the microwave (leaving off breadcrumb topping) and then put on the breadcrumbs and pop in the oven just long enough to crisp?
Christina – I’ve made this the morning of and baked it later. I’ve never tried it in the microwave, but it fares pretty well being assembled in advance and baked later.
Tried this tonight. I overcooked it a little and I think it would be even better if it had been a little less limp. (Forgot to take it out of the oven while I broiled the fish!) The flavor was excellent even so!
Made this last night. For unknown reasons decided to double the sauce. I might not do that next time, but we’re still eating every drop of that extra sauce! Yummy, terrific, wonderful recipe! If anything I’ll double the topping instead…..good stuff. Thanks again Mel. I think this would make an excellent Macaroni & Cheese too……if you needed that pasta fix.
I made this last night and I liked it, but the garlic was a bit strong for me. I think next time I would leave the garlic out of the breadcrumb topping.
I just made this, but had a lot of cauliflower and no way would this fit into a medium sauce pan, nor could you possibly cook the cauliflower in such a small amount of liquid, so I imprivised. I boiled my cauliflower on the side in a large pot, then drained it and added the sauce I had made and stirred it up that way. I would probably cut the garlic in half.
[...] Cheesy Cauliflower Bake [...]
[...] I settled on a recipe to use as a template for my delicious creation. I started with this cheesy cauliflower bake recipe from Mels Kitchen Cafe, added onions, changed out the topping, and made a few other [...]