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Baked Cauliflower with Three Cheeses and Crispy Breadcrumb Topping Recipe

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★★★★★

4.9 from 521 reviews

A comforting and cheesy baked cauliflower dish featuring a creamy mustard-infused cheese sauce topped with buttery panko breadcrumbs and a blend of mature English cheddar, Double Gloucester, and Red Leicester cheeses. Perfect as a hearty side or vegetarian main.

Ingredients

Scale

Cauliflower

  • 2 heads cauliflower

Cheese Sauce

  • ¼ cup + 1 tbsp butter (divided)
  • ½ onion (finely diced)
  • ¼ cup flour
  • 2 cups milk
  • 1 tsp dry mustard powder
  • pinch nutmeg
  • ½ tsp kosher salt
  • ¼ tsp pepper
  • 3/4 cup shredded mature English cheddar (divided)
  • 3/4 cup shredded Double Gloucester cheese (divided)
  • 3/4 cup shredded Red Leicester cheese (divided)

Topping

  • ½ cup panko breadcrumbs
  • 2 tbsp chopped fresh parsley (or 2 tsp dried)

Instructions

  1. Prepare Cauliflower: Break the cauliflower into very large florets, trimming the stems and removing the leaves. Steam or boil the cauliflower until partially cooked but still firm. Transfer the par-cooked cauliflower into a greased baking dish, setting it aside while you prepare the sauce.
  2. Make Roux and Cook Onion: In a saucepan, melt ¼ cup of the butter over medium low heat. Add the finely diced onion and cook slowly until the onion is very tender and softened, about 5-7 minutes. This slow cooking releases sweetness without browning. Then whisk in the flour to make a roux. Cook this roux gently for 2 to 3 minutes, stirring constantly, to cook out the raw flour taste.
  3. Add Milk and Seasonings: Gradually add the milk, half a cup at a time, whisking continuously to avoid lumps. After all the milk is incorporated, raise the heat to medium-high and bring the mixture to a boil. Stir in the dry mustard powder, nutmeg, kosher salt, and pepper. Continue cooking for 2 to 3 minutes until the sauce thickens to a creamy consistency. Remove from heat.
  4. Incorporate Cheeses: Add ¾ cup each of the shredded mature English cheddar, Double Gloucester, and Red Leicester cheeses to the sauce. Whisk thoroughly until the cheeses are fully melted, creating a smooth, flavorful cheese sauce.
  5. Assemble and Preheat Oven: Preheat your oven to 400°F (200°C). Pour the cheese sauce evenly over the cauliflower in the baking dish, ensuring all florets are coated.
  6. Prepare Topping: Melt the remaining 1 tablespoon of butter. In a small bowl, combine the panko breadcrumbs, melted butter, the remaining ¼ cup of each cheese shredded earlier (a total of ¼ cup per cheese type), and the chopped parsley. Mix well to create a uniform crumb topping.
  7. Top and Bake: Sprinkle the breadcrumb mixture evenly over the cauliflower and cheese sauce. Bake for 25 to 30 minutes until the sauce is bubbling, the top is golden brown, and the cauliflower is tender when pierced with a fork.
  8. Serve and Enjoy: Remove from the oven and let cool slightly before serving. This baked cauliflower dish makes an excellent side for roasted meats or a satisfying vegetarian entrée.

Notes

  • Use fresh parsley for the most vibrant flavor; dried parsley works in a pinch but is less flavorful.
  • Partially cooking the cauliflower before baking ensures it becomes tender but not mushy.
  • You can substitute whole milk with 2% milk for a lighter sauce.
  • For an extra crispy topping, broil for 1-2 minutes at the end of baking—watch closely to avoid burning.
  • This dish can be prepared ahead by assembling the casserole and refrigerating before baking.
  • Feel free to use a mixture of any mature cheeses for the sauce if preferred.

Keywords: baked cauliflower, cheese sauce, vegetarian side dish, cheesy cauliflower, comfort food, mustard cheese sauce, breadcrumb topping

Find it online: https://platedbyemma.com/baked-cauliflower-with-three-cheeses-and-crispy-breadcrumb-topping-recipe/